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Salads and 
Sandwiches 

BY 

Mary M. Wright 

Author of 

"Candy Making at Home" 

"Preserving and Pickling" 



TEMPTING DISHES THAT RE- 
QUIRE VERY LITTLE IN THE 
WAY OF MATERIALS, BUT WHICH 
ARE DELICIOUSLY EATABLE 



Philadelphia 
The Penn Publishing Company 

1917 



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COPYRIGHT 
1917 BY 

THE PENN 
PUBLISHING 
COMPANY 




SEP 13 1917 



Salads and Sandwiches 



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Contents 

I. The Art of Salad Making . 
Garnishing the Salad 
Some General Directions for Making 
wiches .... 

II. Salad Dressings in Variety 

Uncooked Mayonnaise Dressing 

Green Mayonnaise Dressing 

Boiled Mayonnaise Dressing 

Cream Mayonnaise Dressing . 

Sour Cream Mayonnaise Dressing 

Boiled Dressing 

Mustard Dressing 

Chili Dressing 

Pimento Dressing 

Curry Dressing 

Tomato Dressing 

French Dressing 

Custard Dressing for Fruit Salads 

Honey Dressing for Fruit Salads 

Pineapple Dressing 

Lemon Syrup Dressing . • 

III. Vegetable Salads 

Lettuce Salad . . • 

Surprise Lettuce Salad . . 

3 



Sand- 



CONTENTS 



Celery-Cheese Salad 

Celery-Potato Salad 

Celery-Onion Salad 

Cabbage Salad in Green Pepper 

Cabbage and Nut Salad . 

Cabbage-Cucumber Salad 

Cauliflower Salad . 

Henry IV Salad 

Red Pepper and Bean Salad 

Green Pepper Salad 

Potato Salad No. I 

Potato Salad No. 2 

Dublin Salad . 

Cucumber and Potato Salad 

String Bean Salad . 

Olive and Celery Salad . 

Apple and Sweet Pepper Salad 

Radish and Olive Salad . 

Spinach Salad 

Cress Salad . 

Beet and Onion Salad 

Beet and Egg Salad 

Sweet Potato Salad 

Russian Salad 

Carrot Salad No. I 

Carrot Salad No. 2 . 

Spring Salad . 

Spring Onion Salad 

Mint-Cucumber Salad 

Tomato and Cheese Salad 

Tomato-Nut Salad 

Tomato and Sardine Salad 

Tomato- Mushroom Salad 



Cases 



CONTENTS 



5 



Tomato and Baked Bean Salad 
Macaroni-Tomato Salad 
Tomato-Celery Salad 
Tomato-Asparagus Salad . 
Cucumber-Tomato Salad 
Tomato- Onion Salad 
Spanish Tomato Salad 
Egg Salad with Tomato Mayonnaise 



IV. Heavy Salads 



Ham Salad . 
Chicken Salad No. I 
Chicken Salad No. z 
Chicken-Cucumber Salad 
Bacon-Potato Salad 
Bacon-Bean Salad . 
Bacon- Dandelion Salad 
Japanese Salad 
Sardine Salad 

Oyster Salad . 

Oyster and Sweetbread Salad 

Sardine- Egg Salad . 

Sardine- Rice Salad . 

Shrimp Salad 

Salmon Salad 

Crab Salad in Tomato Cases 

Flaked Fish Salad . 

Flaked Fish and Potato Salad 

Meat Salad . 

Veal Salad 

Green Pea and Lamb Salad 

Pea and Nut Salad , 



CONTENTS 



Green Pea and Chicken Salad 
Bean and Egg Salad 
Bean and Onion Salad 
Egg Salad 
Egg-Beet Salad 
Tongue Salad 
Stuffed Pimento Salad 
Cucumber- Veal Salad 
Macaroni Salad 
Macaroni-Tomato Salad 
Cheese Salad 



V. Fruit Salads 



Strawberry Salad . 

Strawberry and Pineapple Salad 

Cherry and Almond Salad 

Cherry-Celery Salad 

Cherry and Banana Jellied Salad 

Banana and Orange Salad 

Banana and Pineapple Salad 

Grapefruit Salad 

Peach Salad . 

Pear Salad 

Celery and Pear Salad 

Spiced Pear Salad . 

Plum Salad . 

California Salad 

Apple Salad . 

Baked Apple Salad. 

Apple and Date Salad 

Date and Grapefruit Salad 

Pate and Cream Cheese Salad 



CONTENTS 



Prune Salad . 
Nut and Prune Salad 
Stuffed Banana Salad 
White Grape Salad 
Grape-Pistachio Nut Salad 
Melon Salad . 
Watermelon Salad . 
Grapefruit-Tomato Salad . 
Pineapple-Tomato Salad . 

VI. Jellied Salads 

Jellied Chicken Salad 

Green Pea and Veal Jellied Salad 

Beet and Bean Salad 

Jellied Pea and Carrot Salad 

Jellied Lamb Salad . 

Salmon Salad and Lemon Jelly 

Combination Vegetable Salad 

Jellied Tomato Salad 

Tomato-Salmon Salad 

Tomato-Pea Salad . 

Tomato-Egg Salad 

Jellied Egg Salad . 

Corn Jellied Salad . 

Aspic Salmon Salad 

Pimento- Celery Salad 

Cucumber Salad 

Jellied Potato Salad 

Jellied Asparagus Salad 

Molded Dandelion Salad 

Mint Cucumber Jelly Salad 

Tutti-Frutti Jelly Salad . 



95 
96 

97 

97 
98 
98 

99 

99 
100 

101 

103 

104 

105 

106 

106 

107 

107 

108 

109 

no 

no 

III 

112 
112 

1*3 
113 
114 

"5 
116 

116 

117 



8 



CONTENTS 



Combination Fruit Salad . . . 

Orange Jelly Salad . . . . 

VII. Salads for Special Days and Occasions 

Date Salad in Orange Cups 

Heart Salad . 

Heart Fruit Salad 

St. Patrick's Salad 

Shamrock Salad 

Erin Salad 

Easter Cheese Salad 

Easter Egg and Cheese Salad 

Easter Potato Salad 

Easter Egg Salad . 

Easter Lily Salad . 

Easter Flower Salad 

Fourth of July Salad 

Patriotic Salad 

A Fourth of July Fruit Salad 

Good Luck Salad . 

Hallowe'en Salad . 

Hobgoblin Salad 

A Thanksgiving Salad 

Another Thanksgiving Salad 

Christmas Fruit Salad 

Christmas Vegetable Salad 

Candle Salad 

Ring Salad 

VIII. Salad Sandwiches 

Tomato and Onion Sandwiches 
Tomato Sandwiches 
Lettuce Sandwiches 



CONTENTS 



IX. 



Cucumber Sandwiches . . 

Mint Cucumber Sandwiches 

Celery Sandwiches 

Sweet Pepper Sandwiches 

Piquant Salad Sandwiches 

Cress Sandwiches . 

Olive Sandwiches . 

Olive and Cheese Sandwiches . 

Dutch Sandwiches . 

Bean and Beet Sandwiches 

Cabbage Sandwiches 

Celery and Red Pepper Sandwiches 

Salmon Salad Sandwiches 

Chicken Salad Sandwiches 

Nut and Celery Sandwiches 

Celery- Cheese Sandwiches 

Celery-Olive Sandwiches 

Olive-Pimento Sandwiches 

Radish Sandwiches 

Nasturtium Sandwiches . 

Parsley Sandwiches 

Beet and Egg Sandwiches 

Pimento and Asparagus Sandwiches 

Onion-Cheese Sandwiches 

Cabbage Sandwiches 

Cabbage-Potato Sandwiches 

Sweet Sandwiches 
Ginger Sandwiches 
Ginger and Orange Sandwiches 
Ginger-Nut Sandwiches . 
Maple Sandwiches . . • 

Chocolate Sandwiches . • 



10 



CONTENTS 



Banana Sandwiches 
Strawberry Sandwiches 
Quince Sandwiches 
Currant Sandwiches 
Fig Sandwiches 
Pineapple Sandwiches 
Cherry and Almond Sandwiches 
Honey Sandwiches 
Tutti-Frutti Sandwiches . 
Date Sandwiches 
Nut and Raisin Sandwiches 
Cocoanut Sandwiches 
Lemon-Date Sandwiches . 
Prune-Cheese Sandwiches 
Prune- Pecan Sandwiches . 
Orange Marmalade Sandwiches 
Fig Marmalade Sandwiches 
Cinnamon Sandwiches 
Mint Sandwiches . 
Graham Cracker Sandwiches 
Sponge Cake Sandwiches 

X. Substantial Sandwiches . 

Ham Sandwich No. I 
Ham Sandwich No. 2 
Chicken Sandwich No. 1 
Chicken Sandwich No. 2 
Lamb Sandwiches . 
Turkey Sandwiches 
Beef Sandwiches 
Tongue Sandwiches 
Lobster Sandwiches 
Oyster Sandwiches 



CONTENTS 


11 


Fish Sandwiches • • . 


I 7 8 


Salmagundi Sandwiches . 


178 


Meat and Nut Sandwiches 


179 


Bacon Appetizer Sandwiches 


179 


Mutton Sandwiches . 


l8o 


Sausage Sandwiches . • « 


I80 


Bacon and Egg Sandwiches 


l8l 


Sardine Sandwiches • 


l8l 


Anchovy Sandwiches • • 


182 


Egg Sandwiches • . 


182 


Deviled Sandwiches '"'. • • 


183 


Cream Cheese Sandwiches 


183 


Pimento Sandwiches . 


I84 


Cheese and Pepper Sandwiches • 


I84 


Olive and Cheese Sandwiches . 


I85 


Sweetbread Sandwiches , 


I8 5 


Caviare Sandwiches 


I85 


Nut Sandwiches .... 


, 186 


Peanut Butter Sandwiches 


, 186 


College Sandwiches 


, 186 


Nut Bread and Cheese Sandwiches . 


. 187 


Pineapple- Nut Sandwiches 


, I87 


Peanut Sandwiches . 


I87 


Mushroom Sandwiches . 


. 188 


Combination Sandwiches 


. 188 


Dried Beef Sandwiches . . . 


. 189 


Spiced Dried Beef Sandwiches . 


. I89 


Spiced Fish Sandwiches . 


I9O 


Flaked Fish Sandwiches . 


I9O 


Club Sandwiches .... 


I9O 


Toasted Cheese Sandwiches 


. 191 


NDEX ...... 


• 193 



Salads and Sandwiches 



The Art of Salad Making 



CHAPTEE I 
THE ART OF SALAD MAKING 

Salads are very popular, and there is a good 
reason for this popularity. In the first place 
they are healthful. The mineral salts in the 
vegetables, and the acids in the fruits, combined 
with the dressing, are of benefit to the human 
system to a marked degree. The salads made of 
green vegetables and fruits tend to purify the 
blood, improve the complexion, and aid digestion. 
The olive oil used in the mayonnaise and French 
dressings has a laxative effect which is beneficial 
to most people ; then the eggs, oil, milk, sugar 
and such ingredients, which are used in most 
dressings, have a decided food value. 

Heavy salads, which are composed of meats, 

fish, nuts, cheese, and such articles of food, readily 

take the place of a hot meat-dish, and are best 

15 



16 SALADS AND SANDWICHES 

served at a luncheon or supper. These salads are 
made appetizing and digestible by being combined 
with green vegetables such as celery, lettuce, 
cress, and onion. A salad of some kind should be 
found on the family menus at least once a day ; 
and they are almost indispensable when it comes 
to entertaining. 

The salad is also an economical dish from the 
fact that small quantities of food that would not 
be enough to be used by themselves may be com- 
bined together in a salad, made tasty by being 
well-seasoned and moistened with a dressing. 
Left-over meats, vegetables and such may be 
transformed into a delicious salad by adding 
celery, cress, lettuce, or any raw or cooked 
vegetables, and dressing; or they may be com- 
bined with cheese, nuts, or eggs. 

There is an art in making a successful salad as 
in everything else. When a salad is rightly made 
it will be a delight to the eye as well as the 
palate. There is an art in garnishing a salad as 
well as in combining flavors. The form in which 



THE AET OF SALAD MAKING 17 

the salad materials are prepared is of prime im- 
portance as well as the food value and the other 
qualities which go to make up a good salad. 
The kind of dressing used, and the seasoning 
has much to do in the making or the mar- 
ring of a salad. Another thing that should be 
kept in mind is that the ingredients must be 
cold. 

In preparing a green salad for the table care 
should be taken that the greens are well cleansed. 
All plants that form heads should be separated, 
and each leaf examined after washing to see that 
there are no insects or dirt left upon it. Be 
thorough, but quick. Do not allow the greens to 
remain too long in the water unless they are 
badly wilted. (They should always be crisp and 
fresh if possible.) Drain thoroughly after wash- 
ing. Next in importance to green salads come 
those of raw vegetables, such as cucumbers, rad- 
ishes, tomatoes and onions. These may be sliced 
thinly, or cut up into fancy shapes, and should be 
well chilled before serving. Of cooked vege- 



18 SALADS AND SANDWICHES 

tables there are an endless variety. Potatoes, 
carrots, turnips, beets, and such vegetables may 
be boiled whole, then diced or cut up into any 
shape desired, or they may be peeled and cooked 
in form of balls, slices, either plain or fancy. 
Use a knife in cutting up potatoes, tomatoes, 
carrots, beets, and also meats. Shears may be 
used in cutting many of the ingredients. Some 
articles of food can be run through a food 
chopper. Nuts should in most cases be blanched, 
and broken, or chopped coarsely or finely as the 
salad requires. Bananas and apples which have a 
tendency to turn black after being peeled should 
be sprinkled with lemon juice, and not peeled too 
soon before being served. Cucumbers and cabbage 
and onions are improved if they are allowed to 
stand in ice water for a short time before being 
used. Drain thoroughly before adding to the 
salad. 

The receptacle in which a salad is served has 
much to do with its attractiveness. Pretty salad 
dishes are easily obtained. Salads served in apple, 



THE ABT OF SALAD MAKING 19 

tomato, or beet cups are pleasing to the eye. 
Sweet red and green pepper cups are also nice 
in which to serve individual salads. Halves of 
oranges, lemons, grapefruits, or melons make 
nice receptacles for holding salads. These are 
only suggestive of what can be done in way of 
serving the salad. 

Garnishing the Salad 
The salad may be made a beautiful part of the 
menu as well as a useful part by the garnishing 
used. A garnish should be appropriate to the 
salad served. Those oftenest used are tender 
sprigs of parsley, watercress, celery -tips, mint, 
the inner leaves of lettuce, cauliflower, cold boiled 
or pickled beets, carrots, potatoes, gherkins and 
cucumbers, pimentos, sections of oranges, slices 
of lemons, pimolas, olives, tomatoes, hard-boiled 
eggs, stiff mayonnaise, jellied fruit juices, and like 
garnishes. 

All green garnishes should be perfectly clean, 
crisp and fresh. Combinations of two kinds of 



20 SALADS AND SANDWICHES 

green stuff, as celery and parsley, or cauliflower 
and cress are effective. 

There is almost no limit to the variety of shapes 
in which hard-boiled eggs and vegetables can be 
cut ; but their decorative effect depends largely 
upon the uniformity of the pieces. The yolks of 
the eggs and whites of the eggs may be used to- 
gether or separately (as best accords with the dish 
they are to decorate), and cut into rings, circles, 
cubes, diamonds or strips. 

Lemons also may be cut into an almost endless 
variety of ways for garnishing. Lemon boats 
holding mayonnaise or other salad dressings are 
nice served with individual salads. 

Pimolas, tiny red peppers, sweet green peppers, 
and cucumbers may be sliced or cut into rings or 
fancy shapes and used for garnishing salads. 
Beets make a very effective garnish. Plain boiled 
or pickled beets sliced, then cut out in form of 
stars, or any shape desired, help to give a bit 
of color to a salad. Tiny beets are often left 
whole. 



THE AET OF SALAD MAKING 2L 

Potatoes boiled, then allowed to cool, may ba 
cut into fancy shapes, such as balls, strips, cubes 
and flutes and used as a garnish for vegetable and 
meat salads. A potato peeled around and around 
like an apple, and fried in deep fat, and then used 
as a garnish is something new. Mashed potatoes 
may be formed into balls, egg-shape, and into 
downy chicks, roses, and so forth, and used as a 
garnish. If they are mixed with chopped parsley 
or chopped pimentos it will help out the effect. 
A touch of green, such as a sprig of parsley or a 
bit of watercress, should always be added to a 
potato garnish. 

Tiny red radishes, pearl onions, tiny cucumbers, 
small red and yellow tomatoes, all lend themselves 
admirably to garnishing. 

Some General Directions for Making 
Sandwiches 

The possibilities of the sandwich are almost un- 
limited. It grows into popularity as the days go 
by. It is the standby of the picnic basket, of the 



22 SALADS AND SANDWICHES 

children's school luncheons, and of all kinds of 
parties and festive occasions. It is carried along 
on motor trips, on the cars, and is found at all tea 
rooms, and where light refreshments are served. 
It is served at luncheons of all sorts, and is in 
great favor for the Sunday evening suppers. 

Day-old bread is best for sandwiches, and as a 
general rule should be cut in very thin slices, al- 
though these thin sandwiches are generally de- 
spised by the men who have hearty appetites ; so 
when preparing sandwiches for men's or boys' 
luncheons it is w T ell to cut the slices thicker. Re- 
move the crusts from the loaf before slicing the 
bread ; then butter, using creamed butter if pos- 
sible, as it is easier to spread. Cut up with a 
knife into squares, triangles, diamonds, strips or 
halves ; and if you wish fancy shapes, such as 
stars, hearts and the like, use cutters. 

The seasoning of the various mixtures used for 
fillings in the sandwiches is as much an art as the 
making of the sandwiches. Mayonnaise dressing 
is excellent to moisten the mixtures used in salad 



THE ART OF SALAD MAKING 23 

sandwiches, and also in many of the meat sand- 
wiches. Mustard, horseradish, catsup, paprika, 
mint, onion, and parsley are all excellent to use 
for seasoning. A tiny pinch of cayenne, or a tiny 
bit of garlic, or some finely minced chives may 
be added to some fillings, such as egg, meat, and 
cheese. 

If sandwiches are not to be eaten immediately 
they should be wrapped separately in paraffine or 
waxed paper, and packed in a paper-lined box, or 
covered with a damp cloth. Salad sandwiches 
should be made just before they are to be eaten. 
Graham, entire wheat and brown bread are all 
excellent for making certain kinds of sandwiches. 
Sometimes a slice of brown, or graham bread, and 
one of white are used together in the same sand- 
wich. Graham crackers, wafers, biscuits, and 
slices of cake may all be used in making sand- 
wiches. In making toasted sandwiches the bread 
should be delicately browned. 

There are many variations of the sandwiches, 
all of which are eatable. We have classified these 



24 SALADS AND SANDWICHES 

under three heads — the salad sandwiches, the 
sweet sandwiches, and the substantial sandwiches, 
so that the housewife and hostess may have no 
difficulty in finding just what she wants. 



II 

Salad Dressings in Variety 



CHAPTEK II 
SALAD DRESSINGS IN VARIETY 

Mayonnaise and French salad dressings are 
most commonly used for vegetable and meat 
salads, and syrup and custard dressings for fruit 
salads. Besides these there are a variety of other 
dressings that may be used with satisfaction, giv- 
ing a pleasing change to the salads. All measure- 
ments are level. 

Uncooked Mayonnaise Dressing 

1 oupful olive oil 1 teaspoonful salt 

4 tablespoonf uls lemon juioe 2 egg yolks 

or vinegar x /z teaspoonful mustard 

1 teaspoonful sugar 1 tiny pinch of cayenne 

Have the bowl in which the mayonnaise is to 

be made very cold. Beat up the egg yolks, and 

add the dry ingredients, and mix thoroughly ; add 

about a teaspoonful of lemon juice or vinegar, 

then add the oil drop by drop — a half of it at 

27 



28 SALADS AND SANDWICHES 

least — and stir constantly. After half of the oil 
has been perfectly blended, then it may be added 
by the half spoonful instead of the drop. Thin 
with the vinegar or lemon juice as the mixture 
thickens until all has been added. The mixture 
should be smooth and not curdled. Half lemon 
juice and half vinegar may be used if liked. 

Green Mayonnaise Dressing 
This is made by adding thick spinach juice to 
the thick mayonnaise — it is well to add another 
egg yolk when making the mayonnaise so that it 
will be thick. It also may be colored green by 
adding crushed parsley, and a little green vege- 
table coloring. 

Boiled Mayonnaise Dressing 

1 cupful olive oil 1 teaspoouful salt 

3 egg yolks 1 cupful water 

4 tablespoonfnls vinegar or 3 tablespoonfuls flour 

lemon juioe 1 teaspoouful sugar 

A tiny pinch of cayenne, or a half teaspoonful of paprika 

Place part of the olive oil in a double boiler, 
and blend the flour into this; then stir in the 



SALAD DRESSINGS IN VARIETY 29 

water. Stir constantly until smooth and thick. 
Season, and then add the vinegar or lemon juice. 
Beat up the egg yolks, and stir into the dressing 
after it has been removed from the fire. Stir in 
the remainder of the oil a little at a time, and 
whip until smooth and creamy. 

Cream Mayonnaise Dressing 
This is made by folding a cupful of whipped 
cream into any thick mayonnaise. Season the 
cream with a pinch of salt, and a sprinkle of 
paprika. 

Sour Cream Mayonnaise Dressing 

2 egg yolks }4 cupful water 

l /z cupful vinegar 2 tablespoonf uls cornstarch 

2 tablespooufuls sugar 1 teaspoonf ul salt 

1 tablespoonf ul mustard 1 cupful thick sour cream 

1 tablespoonful butter 

Place the vinegar in a double boiler, and bring 
to a boil ; stir in the cornstarch, which has been 
dissolved in a little cold water, and the egg yolks 
well-beaten. When thick and smooth add the 
reasoning. Remove from the fire, and stir in one 



30 SALADS AND SANDWICHES 

cupful of thick sour cream. This makes an ex 
cellent dressing for cabbage, cucumbers, beans 
potatoes and like vegetables. 

Boiled Dressing 

2 tablespoonfuls of butter 1 tablespoonf ul flour 

2 egg yolks 1 cupful milk or water 

1 teaspoouful mustard 2 level teaspooDfuls salt 

1 teaspoouful sugar yi teaspoonful cayenne 

% cupful lemon juice or vinegar 

Blend the butter and flour together in a double 
boiler, and stir in the milk and beaten yolks of 
eggs, stirring constantly until thick and smooth. 
Kemove from the fire. Season, and add the 
vinegar. Beat up well ; then add one-half cupful 
whipped cream if you like. 

Mustard Dressing 

2 eggs y z cupful vinegar 

1 tablespoonful of mustard 2 tablespoonfuls sugar 

1 tablespoonful butter l / 2 cupful cream 

X teaspoonful of cayenne 1 teaspoonful flour 

Yz cupful water Salt 

Blend the flour and mustard together, then stir 
into the melted butter that has been placed in a 



SALAD DRESSINGS IN VAKIETY 31 

double boiler ; then stir in the water and vinegar, 
and season with salt and the pepper, and sugar. 
Lastly stir in the beaten eggs and cream blended 
together. Stir like a boiled custard for about 
fifteen minutes after it begins to cook. This 
should be thick, smooth and spongy, and pleasant 
to the taste. 

Chili Dressing 

Chili sauce Onion 

Mayonnaise or boiled dressing 

To a mayonnaise or boiled dressing add chili 
sauce and grated onion, using to a cupful of 
mayonnaise two tablespoon fuls of the sauce and 
one grated onion. This sauce or dressing is nice 
to serve with fish or meat salads. 

Pimento Dressing 

Canned pimentos Mayonnaise or boiled dressing 

Pass the pimentos through a food chopper or 
potato ricer. To a cupful of mayonnaise or boiled 
dressing add one-half cupful of this pulp, and add 
a little more seasoning. Good for cheese salads. 



32 SALADS AND SANDWICHES 
Curry Dressing 

Mayonnaise or boiled dressing Curry powder 

Curry dressing is made by adding a teaspoonful 
of curry powder to a cupful of dressing. Mix 
thoroughly into the dressing. This is nice to use 
as a dressing for rice, meat and cheese salads. 

Tomato Dressing 

1 cupful tomato juice 1 tablespoonful butter 

1 tablespoonful flour % teaspoonful pepper 

1 teaspoonful salt 1 teaspoonful sugar 

Blend the butter and the flour together in a 
double boiler and add the tomato juice which can 
be flavored with onion, celery or spices to suit the 
taste. Stir until thick and smooth ; then add the 
seasonings. Tomato dressing is good to serve 
with egg, cheese and macaroni salads, and also 
with meat salads. 

French Dressing 

1 teaspoonful salt ]/ 2 teaspoonful pepper 

5 tablespoonfuls olive oil 2 tablespoonfuls vinegar 

Mix the seasoning thoroughly with the olive 
oil ; then gradually stir in the vinegar, and beat 



SALAD DRESSINGS IN VARIETY 33 

or shake up until thoroughly blended. Use on 
the salad at once. This salad dressing may be 
varied by adding paprika, mustard, sugar or any 
desired seasoning ; or tarragon vinegar may be 
used instead of the plain vinegar. 



Custard Dressing for Fruit Salads 

1 oupful water or milk Y* cup oream 

1 tablespoonful cornstarch 3 egga 

Pinch salt Yz cupful sugar 
Flavoring 

Place the water or milk in a double boiler, add 
the sugar and salt ; when it comes to a boil stir in 
the cornstarch blended together with two table- 
spoonfuls of water and the yolks of the eggs. 
Stir until smooth and thick. Remove from the 
fire and stir in the beaten whites of the eggs. 
When cold add one-half cupful of whipped cream 
if you wish an entirely sweet dressing, or if you 
wish a partly sour dressing add a half cupful of 
lemon, cherry, or any other tart fruit juice de- 
sired. To add to a sweet dressing, flavor with a 



34 SALADS AND SANDWICHES 

little vanilla, strawberry, pineapple or any extract 
that combines well with the fruit it is to be used 
upon. 

Honey Dressing for Fruit Salads 

y 2 cupful whipped cream >£ oupful strained honey 

1 lemon 2 eggs 

1 tablespoonful water 1 tablespoonful sugar 

Place the honey, water, lemon juice and sugar 
in a double boiler, and stir in the egg yolks and 
boil until thick. When cool fold in the whipped 
cream. 

Pineapple Dressing 

1 cupful pineapple juice % cupful sugar 

3 egg yolks 1 tablespoonful flour 

1 tablespoonful butter 1 lemon 

Yz oupful whipped cream 

Blend the flour and butter together in a double 
boiler, and stir in the pineapple juice, the lemon 
juice, and the yolks of the eggs well-beaten, and 
sugar. Stir until smooth and thick. When cool 
fold in the whipped cream. 



SALAD DRESSINGS IN VARIETY 35 
Lemon Syrup Dressing 

1 oupful lemon juice 1 cupful sugar 

Add the sugar to the lemon juice, and the 
grated rind of two lemons. Boil down to a thick 
syrup. Pineapple, orange, or any fruit syrup 
may be made in the same way, and a combina- 
tion of fruit juices may be used. If juices that 
are not tart are used, al ways add a little lemon 
juice to make of the required tartness. 



Ill 

Vegetable Salads 



CHAPTEK III 
VEGETABLE SALADS 

Vegetable salads are both appetizing and 
healthful. The salt and minerals in green vege- 
tables have a favorable effect on the human 
system, and with the addition of the dressing 
have food value as well. All vegetables used 
in salads should be as crisp and fresh as possible ; 
and all greens, such as lettuce, cress, dandelions, 
and endive should be thoroughly washed and 
looked over before being used. 

Lettuce Salad 

Lettuce Parsley 

Green sweet peppers French dressing 

Onion juice Roquefort cheese 

Shred some crisp lettuce leaves, and add to each 
cupful two tablespoonfuls of chopped parsley, one- 
half cupful of green peppers, and a half teaspoon- 
ful of onion juice. Mix thoroughly together and 

39 



40 SALADS AND SANDWICHES 

place on lettuce leaves. Pour over a French 
dressing, and if liked, grate some Koquefort 
cheese over the top. This salad is nice when you 
wish to carry out a green, or green and white 
color scheme on the table. 

Surprise Lettuce Salad 

Hearts of lettuce Celery 

Red sweet peppers Mayonnaise dressing 

Chop the celery and red peppers together, using 
an equal quantity of each, and moisten with 
mayonnaise. Open up the lettuce hearts, and 
fill the mixture into them, then close up so that 
the filling will not show. Dress the lettuce with 
a French dressing. 

Celery-Cheese Salad 

Celery stalks Cream cheese 

Nut meats Sweet pepper 

Mayonnaise dressing Watercress or lettuce 

Select celery stalks with deep grooves in them. 

Remove the tops, then cut up into three-inch 

lengths. Mix a soft cream cheese with a bit of 

salt and paprika, a few chopped nut meats, 



VEGETABLE SALADS 41 

a little chopped sweet pepper, and a little may- 
onnaise. Fill the grooves in the celery stalks 
with the cheese mixture, and chill. Serve in a 
nest of shredded lettuce, or with watercress and 
sliced tomatoes. Either mayonnaise or French 
dressing is very good with this salad. 

Celery-Potato Salad 

1 cupful cold cooked potatoes 1 Bermuda onion 

1 cupful of chopped celery French dressing 

Mix the vegetables together. First slice and 
cut the potatoes into cubes, also the onion ; then 
add the dressing. If preferred a mayonnaise 
dressing may be used instead of the French dress- 
ing. Season the vegetables with salt and pepper 
before adding the dressing. 

Celery-Onion Salad 

1 oupful chopped celery 1 Bermuda onion 

Green sweet pepper Lettuce 

French dressing 

Slice the onion in large rings, and soak in 

slightly salted water for several minutes. Ar- 



42 SALADS AND SANDWICHES 

range the lettuce leaves in a salad dish, then add 
the onion, and the chopped celery. Kemove the 
seeds from a green pepper, slice in rings and place 
on top. If you wish a bit of color add a few 
rings of sweet red peppers. Serve with a French 
dressing. 

Cabbage Salad in Green Pepper Cases 

Sweet green peppers Green cabbage leaves 

French dressing Lettuce leaves 

Cut off the small ends from sweet green pep- 
pers, and remove the seeds. Chop the cabbage 
very fine, and fill into the pepper cases. If liked 
a few chopped green peppers may be added to 
the cabbage. Pour a French dressing over the 
cabbage. Place each pepper on a lettuce leaf. 

Cabbage and Nut Salad 

Tender cabbage Nut meats 

Celery Frenoh dressing 

Chop tender heart of cabbage very fine and to 
each pint add one cupful of chopped nut meats, 



VEGETABLE SALADS 43 

and one-half cupful of chopped celery. Mix 
together and marinate well with French dress- 
ing. Mayonnaise dressing may be used if pre- 
ferred. 

Cabbage-Cucumber Salad 

2 oupfuls chopped cabbage 1 cupful chopped ououuibers 
Mayonnaise or French dressing 

Use the tender heart of a cabbage, and chop up. 
Slice the cucumber very thin, and cut into quar- 
ters. Mix together and add the dressing. Good 
served in cabbage leaves. 

Cauliflower Salad 

1 small head cauliflower yi cupful boiled peas 

Y* cupful of chopped celery Grated cheese 

French or mayonnaise dressing 

Boil the cauliflower in salted water. When 
cold break into small pieces. Add the cold 
boiled peas, the chopped celery, and the 
dressing. Serve on lettuce leaves. A little 
grated Parmesan or American cheese may be 



44 SALADS AND SANDWICHES 

sprinkled over the salad before the dressing is 
added. 

Henry IV Salad 

1 small oucuinber 3 large tomatoes 

Yz cupful lean cooked ham 1 pimento 

Watercress French dressing 

Peel tomatoes, chill and cut in halves cross- 
wise. Place each half with the cut side up on 
a bed of cress on a salad plate. Dress with 
French dressing. Peel the cucumber, remove 
seeds from the pimento, and chop cucumber, 
pimento and ham together. Mix thoroughly 
with French dressing, and pile on top of the 
tomatoes. 



Bed Pepper and Bean Salad 

2 cupfuls string beans 1 small can red peppers 

Mayonnaise dressing 

Boil string beans in slightly salted water until 
tender; season to taste. Canned beans may be 
used instead of fresh if desired. Chop the pep- 



VEGETABLE SALADS 45 

pers fine ; mix with the beans and dress with 
mayonnaise. Serve on lettuce leaves garnished 
with stars cut from red peppers. 

Geeen Pepper Salad 

Sweet green peppers 1 cupful chopped oelery 

1 cupful chopped tomato 2 onions 

Lettuce leaves Mayonnaise or boiled dressing 

Cut the stems from the large green peppers, 
and cut into rounds about an inch thick. Kemove 
the seeds, and place each round on a lettuce leaf. 
Mix the chopped tomato, celery, onion and dress- 
ing together, and fill into each round. Serve a 
ring to each person. 

♦ 

Potato Salad No. 1 

Cold cooked potatoes Onion 

Hard-boiled eggs Boiled dressing 

Cut the potatoes up into cubes, and to each pint 
of potato add two good-sized onions cut up into 
bits, and two hard-boiled eggs, sliced. Season 
well with salt and pepper, and dress with boiled 



46 SALADS AND SANDWICHES 

or mayonnaise dressing. Garnish with rings of 
hard-boiled eggs. 

Potato Salad No. 2 

Yz dozen large potatoes 1 large onion 

1 cupful chopped celery 1 tablespoonful parsley 

2 pickled cucumbers Dressing 

Cut the potatoes up into cubes, chop the onion 
and add the celery and the cucumbers chopped. 
Mix thoroughly together. Dress with either a 
boiled or mayonnaise dressing. Garnish with 
tiny cucumbers or with slices of hard-boiled egg 
and cress. 

Dublin Salad 

2 oupf uls of cold mashed pota- Mayonnaise dressing 

toes 2 tablespoonfuls butter 

1 tablespoonful of finely 1 tablespoonful vinegar 

chopped onion Lettuce 

2 tablespoonfuls ohopped parsley 

Place cold mashed potatoes in a bowl ; add the 
melted butter and the other ingredients ; season 
with salt and pepper ; mix well and let stand one 



VEGETABLE SALADS 47 

hour. Form into small balls. Make little nests 
of lettuce leaves and put about three balls into 
each nest, and place a spoonful of mayonnaise on 
top of each. 

Cucumber and Potato Salad 

Cold-boiled potatoes Fresh cucumbers 

White or green mayonnaise dressing 

Peel and dice the potatoes, slice and dice the 
cucumbers, using one-half cupful of cucumber to 
each cupful of potato ; a little white onion can be 
added if liked. Dress with a white or green 
mayonnaise or a French dressing if preferred. 

String Bean Salad 

String beans Cucumbers 

Green peppers French dressing 

Lettuce leaves 

Cook green string beans in slightly salted water 
until tender. Add to these one or two green 
sweet peppers chopped fine, and cucumbers 
chopped or diced. Dress with a French dress- 
ing, and serve on lettuce leaves. 



48 SALADS AND SANDWICHES 
Olive and Celery Salad 

Celery Mayonnaise dressing 

Olives Lettuce leaves 

Chop an equal quantity of white crisp celery 

and olives. Mix well and moisten with white or 

green mayonnaise. Serve on lettuce leaves and 

garnish with whole olives. 



Apple and Sweet Pepper Salad 

Apples Green peppers 

Lettuce leaves or cress or parsley Mayonnaise dressing 

Choose tart apples with a white flesh, peel, and 

cut up into dice. Chop an equal quantity of sweet 

green peppers and mix with mayonnaise dressing 

— either white or green ; fill into green pepper 

cases, and serve each case on a lettuce leaf or nest 

of cress or parsley. 

Kadish and Olive Salad 

1 cupful sliced radishes Lettuce leaves 

1 cupful stuffed olives French dressing 

If the small round radishes are used peel and 
cut them into quarters ; but if the long ones are 



VEGETABLE SALADS 49 

used slice them. Arrange the radishes alter- 
nately with the olives on lettuce leaves and pour 
a French dressing over all. Cucumbers and rad- 
ishes also make a good combination. 

Spinach Salad 

Mayonnaise Hard-boiled egg9 

Gelatine Spinach 

Boil the spinach in slightly salted water until 
tender. Chop fine and press into individual molds. 
Add a little gelatine (1 teaspoonful to a cup of 
juice) to the spinach juice, and pour over the 
molds. Turn out after standing several hours in 
a cool place, and serve with rings of the whites of 
hard-boiled eggs. Place a spoonful of white or 
green dressing on top of each mold. 

Cress Salad 

Cress Cream cheese 

Frenoh dressing Nut meats 

Place the cress in a salad dish, and garnish 
with little balls of cream cheese with nut meats 
mixed through it. Dress with a French dressing. 



50 SALADS AND SANDWICHES 
Beet and Onion Salad 

2 large Spanish onions 4 large beets 

French or horseradish dress- Salt and pepper 

ing Lettuce leaves 

Boil the beets until tender, and let stand until 

cold ; also boil the onions in slightly salted water, 

drain and when cold slice in thin slices. Slice 

the beets in thin slices, and arrange half of them 

on lettuce leaves placed on a plate. On the top 

of the beet slices sprinkle salt and pepper, and 

pour over a little of the French dressing; then 

place the onion slices on top of the beet slices, 

and on top of the onion the remainder of the beet 

slices, sprinkling as before with salt and pepper, 

and pour over some of the dressing. Garnish 

each slice with a pimola or with a sprig of 

parsley. 

Beet and Egg Salad 

Yz dozen tender beets 3 hard-boiled eggs 

Yz dozen pimolas Mayonnaise dressing 

Lettuce leaves 

Boil the beets until tender, and peel, and cut 

up into cubes. Kemove the shells from the eggs, 



VEGETABLE SALADS 51 

and slice. Arrange the beet and egg on lettuce 
leaves in a salad dish, and dress with mayonnaise 
or boiled dressing. Garnish with the pimolas. 

Sweet Potato Salad 

2 oupfuls sweet potatoes )4 cupful chopped celery- 

Sweet red pepper 1 onion 

French dressing Lettuce leaves 

The potatoes should be cut up into cubes and 
mixed with the celery, and seasoned to taste. 
Slice the onion, and separate into rings. Seed 
the red peppers and cut into rings. Heap the 
potatoes on lettuce leaves in a salad dish, and 
decorate with pepper and onion rings. Dress 
w T ith French dressing. 

Russian Salad 

Carrots Turnips 

Onion Celery 

Potato Beete 

Lettuce leaves Peas 
Mayonnaise dressing 

This is made by using a mixture of boiled vege- 
tables, one or two of each kind. Cut up into 



52 SALADS AND SANDWICHES 

cubes, and mix thoroughly together. Mix with 
mayonnaise dressing, after the mixture has been 
seasoned to taste with salt and pepper. Heap up 
onto lettuce leaves in salad dish, and garnish with 
cucumbers, or tomatoes sliced, or celery tips. 

Carrot Salad No. 1 

Carrots Mayonnaise dressing 

Lettuce leaves Asparagus tips 

Boil the carrots very tender, also boil the 
asparagus tips in slightly salted water. Cut the 
carrots in long lengthwise strips, and arrange so 
as to form a latticework around the edge of the 
plate covered with lettuce leaves. In the center 
place the asparagus tips. Dress with mayonnaise 
dressing. 

Carrot Salad No. 2 

1 dozen tiny carrots 1 oan pimentos 

1 Spanish onion Mayonnaise dressing 

Lettuoe leaves 

Use the young tender carrots, and boil in 
slightly salted water until tender. Cover a salad 



VEGETABLE SALADS 53 

plate with lettuce leaves, arrange the carrots 
around the edge. Chop up the pimentos and 
the onion, mix with mayonnaise and heap up in 
the center. If serving on individual plates place 
the carrot in the center of the plate on a lettuce 
leaf, and arrange the pimento and onion mixture 
around it. This salad is nice to serve when carry- 
ing out a green, red and yellow color scheme. 

Spring Salad 

Cress Lettuce 

Onion tops French dressing 

Shred the lettuce and the cress, and add an 
equal amount of chopped young onion tops. Toss 
up together and cover with French dressing. 

Spring Onion Salad 

1 cupful cold boiled potatoes 1 cupful chopped onions 

Lettuce leaves Mayonnaise or boiled 

Hard-boiled eggs dressing 

The potatoes should be cut up in cubes, and 
mixed with the chopped young onions. Season 
to taste, and dress with mayonnaise. Heap up 



54 SALADS AND SANDWICHES 

on lettuce leaves, and garnish with slices of hard- 
boiled eggs. 

Mint-Cucumber Salad 

3 cucumbers 1 cupful chopped celery 

3 tablespooufuls fresh inint ^ cupful of shredded 

leaves cress 

French dressing 

Peel the cucumbers, and cut into cubes, and 
chill thoroughly ; add the celery, the cress, and 
the chopped fresh mint leaves. Toss the ingre- 
dients together, and dress with a French or may- 
onnaise dressing as preferred. 

Tomato and Cheese Salad 

Medium sized tomatoes Cream cheese 

Pimentos Chopped parsley 

French or mayonnaise dressing Salt and pepper 
Lettuoe leaves 

Peel the tomatoes, scoop out the seeds and part 

of the pulp, sprinkle the cavities with salt and let 

stand inverted a while. Work into some good 

cream cheese pimentos chopped fine, and a little 

chopped parsley. Mix thoroughly with French 



VEGETABLE SALADS 55 

or mayonnaise dressing, and fill into the tomato 
cups. Serve on lettuce leaves and garnish with 
pimolas. 

Tomato-Nut Salad 



Tomatoes 


Nut meats 


Celery 


Mayonnaise dressing 




Lettuce leaves 



Peel the tomatoes, scoop out some of the pulp 
in the center, salt, and invert. Chop the nut 
meats, and to each cupful add about one-fourth 
cupful of crisp chopped celery, and a little of the 
tomato pulp. Mix with thick mayonnaise to 
make of the right moisture, and fill into the to- 
mato cups. Place each cup on lettuce leaves, 
with some mayonnaise heaped around, and gar- 
nish with half of nut meats. 

Tomato and Sardine Salad 

Medium-sized tomatoes Sardines 

Fresh mint French dressing 

Lettuce leaves 

Peel and slice the tomatoes. Line a salad dish 
with lettuce leaves and arrange the slices in this. 



56 SALADS AND SANDWICHES 

On each slice place a sardine that has been 
drained and wiped dry. Sprinkle fresh mint over 
the top of the salad and cover with a French 
dressing. 

Tomato-Mushroom Salad 

Medium-sized tomatoes 1 cupful of mushrooms 

Onion Celery 

Mayonnaise dressing 

Peel the tomatoes and scoop out the seeds, 
sprinkle the cavities with salt and invert and set 
on ice. Mix with one cupful of mushrooms, one- 
half cupful of finely chopped celery and one small 
onion chopped fine. Dress with good thick may- 
onnaise. Fill the tomato cups with this mush 
room mixture. Serve on lettuce leaves with a 
little mayonnaise around the tomato cups. 

Tomato and Baked Bean Salad 

Tomatoes Baked beans 

Onion Celery 

French dressing 

Peel medium-sized ripe, firm tomatoes, and 
scoop out the seeds and part of the pulp, salt and 



VEGETABLE SALADS 57 

invert. To a cupful of baked beans add a half 
cupful of tomato pulp, one small onion chopped 
very fine, and two stalks of celery also chopped 
fine. Mix with French dressing and fill into the 
tomato cups, and chill. 

Macaroni-Tomato Salad 

Macaroni Tomatoes 

Cream cheese Lettuce leaves 

Tomato mayonnaise 

Take some cold boiled macaroni and mix in 
some cream cheese. Dress with a tomato may- 
onnaise and fill into tomato cups, or arrange 
in a salad dish lined with lettuce leaves, and 
garnish with slices of tomatoes cut into fancy 
shapes. 

Tomato-Celeey Salad 

Medium-sized tomatoes Celery 

Frenoh dressing Onion 

Lettuce leaves 

Skin the tomatoes, remove a slice from the 
stem end of each, and remove part of the pulp. 



58 SALADS AND SANDWICHES 

Sprinkle the inside of these tomato cups with 
salt, invert, and let stand for about an hour. 
Chop your celery, adding one small onion, 
chopped, and some of the tomato pulp that has 
been removed. Use a French dressing, although 
mayonnaise may be used if preferred, and mix 
well. Place the celery mixture inside of the to- 
mato cups, and serve on lettuce leaves. Chill 
thoroughly before serving. 

Tomato-Asparagus Salad 

Medium-sized tomatoes Asparagus tips 

Paprika Mayonnaise 

Pimolas Cayenne 
Lettuce leaves 

Peel the tomatoes after dipping them into boil- 
ing water a moment. Scoop out the pulp from 
the centers, salt the inside slightly, and set on ice 
until chilled. Boil the asparagus tips in slightly 
salted water. Drain and season with paprika 
and cayenne, and mix with thick mayonnaise 
dressing and chill. Fill into tomato cups, and 
place each cup on a lettuce leaf, with some may- 



VEGETABLE SALADS 59 

onnaise dressing around it and garnish with 
pimolas. 

Cucumber-Tomato Salad 

Medium-sized tomatoes Cucumbers 

Onious Mayonnaise dressing 

Salt and pepper Lettuce leaves 

Skin the tomatoes, and remove a slice from the 
top and scoop out the seeds, also some of the 
pulp. Chop up young cucumbers after they have 
been peeled, also one medium-sized white onion, 
season with salt and pepper, and mix in enough 
thick mayonnaise to moisten. Fill this mixture 
into tomato cups, and place each one on a lettuce 
leaf. 

Tomato-Onion Salad 

Large firm tomatoes Bermuda onions 

Salt, pepper and sugar Mayonnaise dressing 

Slice the tomato about half an inch thick after 
peeling, and place on top of this a slice of Ber- 
muda onion about the same thickness. Choose 
onions the same size as the tomatoes. Place on 



60 SALADS AND SANDWICHES 

the onion slice another slice of tomato. Each 
slice of tomato should be sprinkled with salt, 
pepper and sugar, and the onion with salt. 
With a sharp knife cut into dice. Pour a little 
French dressing or seasoned vinegar over, and on 
the top place a mound of stiff yellow mayonnaise. 
Serve with cheese wafers. 



Spanish Tomato Salad 

Small tomatoes Onions 

Kadishes Sweet green peppers 

French dressing 

Use small round tomatoes, peel and cut into 
thin slices, and place a layer in the bottom of a 
salad bowl ; then place on top of this a layer of 
white onion sliced very thin ; then chopped radish 
and green peppers mixed. Kepeat until the bowl 
is nearly full. Pour over a French dressing and 
blend thoroughly. Have the top slices of tomato, 
and garnish with little stars of mayonnaise, or 
with little stars cut out of red and green pep- 
pers. 



VEGETABLE SALADS 61 

Egg Salad with Tomato Mayonnaise 

Hard-boiled eggs Tomatoes 

Parsley Olives 

Mayonnaise dressing 

Chop the hard-boiled eggs, and mix with them 

a little chopped olives. Season with a little salt 

and pepper. Make a thick mayonnaise dressing 

and add to this tomato puree which should be 

boiled down quite thick, using about one- fourth 

cupful of the thick tomato puree and enough 

mayonnaise to make of the right consistency. 

Garnish with slices of hard-boiled eggs. 



IV 

Heavy Salads 



CHAPTER IV 
HEAVY SALADS 

Heavy salads are those made with meats, fish, 
eggs, cheese, nuts, beans, peas, macaroni, and such 
articles of food, or combinations, that are substan- 
tial and have considerable food value. They are 
generally served at luncheons and suppers, and 
take the place of a meat dish. These hearty 
salads should be made as appetizing as possible by 
the addition of green vegetables or other articles 
of food that will add to the tastiness of the dish. 

Ham Salad 

2 cupfuls of finely minced 2 cucumbers 

boiled ham 3 hard-boiled eggs 

1 head lettuce FreDch or mayonnaise 
Salt aud pepper dressing 

Chop the cucumbers and hard-boiled eggs, and 

mix thoroughly with the ham. Add the shredded 

65 



66 SALADS AND SANDWICHES 

lettuce. If liked, a little chopped onion may be 
used. Serve it with a French dressing, and 
garnish with tiny cucumber pickles or sprigs of 
parsley. 

Chicken Salad No. 1 

2 cupfuls cold boiled chicken 1 cupful chopped celery 

Mayonnaise dressing 1 onion 

Lettuce leaves or celery tops 

Cut the cold chicken up into bits, and mix with 
it the celery and the chopped onion, dress with 
mayonnaise, and place in salad dish. Garnish 
with celery tops or lettuce leaves. 

Chicken Salad No. 2 

2 cupfuls cold boiled chicken 1 cupful nut meats 

1 cupful celery 3 hard-boiled eggs 

1 onion 1 tablespoonful parsley 

Salt and paprika Lettuce leaves 

Mayonnaise dressing 

Cut the chicken up into small bits ; add the 

chopped nut meats, celery, onion, hard-boiled 

eggs and parsley. Mix thoroughly together, and 

season; then dress with either a mayonnaise, 



HEAVY SALADS 67 

boiled, or mustard dressing. Serve on lettuce 
leaves and garnish with parsley. 



Chicken-Cucumber Salad 

2 cupfuls cold cooked chicken 1 onion 

2 fresh cucumbers French or mayonnaise 

1 green pepper dressing 

Chop the chicken up, using both the white and 
dark part of meat, add the chopped cucumber and 
onion that have been soaked in slightly salted 
water for several minutes and drained, add the 
chopped pepper, and dress with French dressing. 
If liked the pepper can be used for garnishing. 
In this case slice in rings. 



Bacon-Potato Salad 

Yz dozen boiled potatoes 2 onions 

1 cupful of fried bacon Frenoh dressing 

Lettuoe leaves Parsley 

Cut the potatoes up into cubes, and season with 
salt and pepper ; then add the onions chopped 
fine, and the fried bacon cut up into bits. Dress 



68 SALADS AND SANDWICHES 

with a French dressing, heap up on parsley or 
lettuce leaves, and garnish with parsley. 



Bacon-Bean Salad 

2 oupfuls cold boiled or baked 2 cucumbers (chopped) 
beans 1 cupful chopped celery 

1 cupful cooked baoon Mayonnaise dressing 

Fry the bacon until crisp, and break up into 
bits, and add to the beans seasoned to taste ; add 
the chopped celery and pickled cucumbers. Dress 
with sufficient mayonnaise to moisten nicely. 
Heap up in salad dish and garnish with celery 
foliage, or tiny cucumber pickles. 



Bacon-Dandelion Salad 

Dandelion leaves Bacon 

Hard-boiled eggs Frenoh dressing 

Fry the bacon until crisp and cut up into bits. 
Boil the dandelion leaves in slightly salted water 
until tender, drain and chop up. Mix in the 
bacon and to each pint of bacon and dandelion 
add three hard-boiled eggs, chopped. Dress with 



HEAVY SALADS 69 

a French dressing, and garnish with rings of hard- 
boiled eggs. 

Japanese Salad 

2 cupfuls cooked rice Yz cupful celery 

Yz cupful nut meats Mayonnaise dressing 

Lettuce leaves Pimentos 

Mix with the seasoned rice the celery and the 
nut meats. Arrange lettuce leaves in a salad dish 
and heap up the rice mixture in the center. Dress 
with mayonnaise, and garnish with bits of pi- 
mentos cut into fancy shapes, or with halved wal- 
nut meats, or almonds. 

Sardine Salad 

3 cans sardines Lettuce leaves 

1 onion 2 large boiled potatoes 

2 hard-boiled eggs 2 cuoumber pickles 

Mayonnaise or boiled dressing 

Peel the cold boiled potatoes and cut up into 
cubes. Slice the cucumbers and onion in thin 
slices, and also the hard-boiled eggs. Flake the 
sardines, removing the bones, and add to the 
other ingredients. Moisten with mayonnaise or 



70 SALADS AND SANDWICHES 

boiled dressing. Place on lettuce leaves in salad 
dish and garnish with tiny sardines, and parsley. 

Oyster Salad 

1 pint oysters Mayonnaise, boiled or mustard 

Yz cupful crumbled dressing 

crackers 3 sweet pickles 

Lettuoe leaves 

Either fresh or canned oysters may be used. 
Parboil the oysters. Drain, and cut into quar- 
ters. Chop up the sweet cucumber pickles and 
add to the oysters, mix in the crackers. Season 
to taste, and dress with any of the above named 
dressings, or with sauce tartare. Heap up on let- 
tuce leaves, and garnish with slices of lemon, or 
with tiny sweet cucumber pickles. 

Oyster and Sweetbread Salad 

1 pint oysters 1 pair sweetbreads 

1 cupful cucumbers y 2 cupful celery 

1 chopped green pepper Mayonnaise or French 
Cress or lettuce leaves dressing 

Parboil the oysters, and cut up into halves. 
Parboil the sweetbreads in slightly salted water, 
chop, and add to the oysters. Add the chopped 



HEAVY SALADS 71 

celery and chopped fresh cucumbers. If pickled 
cucumbers are used, only take half the amount. 
Add the chopped green peppers. Toss lightly to- 
gether, and marinate with French dressing. Place 
on lettuce leaves or in a bed of cress, and garnish 
with mayonnaise, or rings of green pepper. 

Sardine-Egg Salad 

2 cans sardines Mayonnaise dressing 

Yz cupful chopped oucumber Y* dozen hard-boiled eggs 

pickles Lettuce leaves 

Drain the oil off the sardines, and flake ; then 
add the chopped pickles and the eggs also chopped. 
Moisten with mayonnaise, and serve on a bed of 
cress or lettuce, and garnish with slices of hard- 
boiled eggs, or tiny cucumber pickles. 

Sardine-Kice Salad 

1 cupful cooked rice 2 cans sardines 

1 chopped onion 1 tablespoonful parsley 

6 pimolas Mayonnaise dressing 

Lettuce leaves 

Flake the sardines, and mix into the rice that 

has been seasoned to taste. Add the chopped 



Y2 SALADS AND SANDWICHES 

parsley, onion and pimolas. Dress with mayon- 
naise. Heap up on lettuce leaves in a salad dish, 
and garnish with pimolas, and small sardines. 

Shkimp Salad 

1 can shrimps 2 hard-boiled eggs 

Mayonnaise dressing Lettuce leaves 

Chop the hard-boiled eggs, and add to the 
shrimps. Dress with mayonnaise, and heap up 
on lettuce leaves. Garnish with slices of hard- 
boiled eggs, and celery foliage. 

Salmon Salad 

1 can salmon 1 cupful celery 

3 hard-boiled eggs Mayonnaise dressing 

Lettuce leaves 

Eemove all the liquid, skin and bones from the 

salmon and flake. Mix the chopped celery with 

the salmon, and the whites of the eggs chopped. 

Kub the yolks into some mayonnaise. Mix 

thoroughly with the salmon and celery. Serve 

on lettuce leaves and garnish with tips of celery, 

and slices of lemon. 



HEAVY SALADS 73 

Crab Salad in Tomato Cases 

Large ripe tomatoes Crabs 

Mayonnaise dressing Lettuce leaves 

Use one tomato for each person to be served, 
and one crab to each tomato. Dip the tomatoes in 
boiling water, remove the skins ; then scoop out the 
seeds, and part of the pulp. Boil the crab in slightly 
salted water until tender, then chop up the meat. 
Mix the crab with part of the tomato pulp, and some 
mayonnaise. Fill into the tomato cups, the insides 
of which should have been sprinkled with salt and 
pepper. Place a small spoonful of mayonnaise on 
top of each tomato cup, and place the cups on let- 
tuce leaves, and serve one to each person. 

Flaked Fish Salad 

1 oan flaked fish 1 cupful cucumbers 

1 onion Mayonnaise dressing 

Lettuce leaves 

Turn the fish out, add the chopped fresh cu- 
cumbers, the chopped onion, and dress with 
mayonnaise. Serve on a bed of lettuce leaves. 

Another fine flaked fish salad can be made by 



74 SALADS AND SANDWICHES 

using a cupful of chopped celery instead of the 
cucumbers. Pimentos and sweet red peppers 
chopped fine also make a good combination with 
fish. This dish is most attractive for luncheon 
parties. Its simplicity, inexpensiveness and com- 
parative easiness of preparation will appeal to 
many a hostess. 

Flaked Fish and Potato Salad 

1 can flaked fish Cold boiled potatoes 

Mayonnaise dressing Lettuoe leaves 

Mix with the flaked fish enough mayonnaise to 
make of the right consistency to form into balls. 
The balls should be about the size of a hickory- 
nut. Arrange on lettuce leaves with potato balls 
formed out of cooked potatoes, and surround with 
mayonnaise. 

Meat Salad 

1 cupful cold cooked beef yi cupful chopped cabbage 

]/z cupful chopped celery 1 chopped onion 

Mayonnaise dressing Parsley 

Cut the meat up into bits, and mix with it the 
chopped cabbage, celery and onion. Mix thor- 



HEAVY SALADS 75 

oughly with mayonnaise, and garnish with pars- 
ley. Good served in curved cabbage leaves. 

Veal Salad 

1 cupful cold cooked veal ^ cupful chopped apple 

1 cupful nut meats 1 onion 

Mayonnaise dressing Tomatoes 

Cut the meat up into bits, and add the chopped 
tart apple, nut meats and onion. Dress with 
mayonnaise, and fill into tomato cups, made by 
dipping the tomatoes in boiling water to remove 
the skins. Scoop out the inside, salt and pepper 
and invert. Chill before serving. If liked some 
of the tomato may be added to the other ingre- 
dients. Place a spoonful of mayonnaise on top 
of each tomato. 

Green Pea and Lamb Salad 

1 cupful cooked lamb Seasoning 

1 cupful cooked peas Mint mayonnaise dressing 

Lettuce leaves 

Cut the cold cooked lamb into dice ; add the 
well-seasoned peas. Arrange in little nests of 



76 SALADS AND SANDWICHES 

lettuce leaves ; dress with a mayonnaise well- 
flavored with mint. Garnish with capers or tiny 
pickles. 

Pea and Nut Salad 

2 cupfuls of cooked green peas 1 cupful nut meats 

Mayonnaise dressing Cress or parsley 

Chop the nut meats and mix with the seasoned 
peas, then mix in some thick mayonnaise. Serve 
in little nests of cress or parsley, and garnish with 
halves of nut meats. 

Green Pea and Chicken Salad 

Cooked green peas Breast of chicken 

Cucumbers Lettuce leaves 

French dressing Salt and pepper 

Use only the white meat of chicken cooked 
until tender and cut up into bits, add to this the 
seasoned peas. Season the chicken with a little 
salt and pepper if not already seasoned. Place 
on lettuce leaves, pour over a French dressing, 
and garnish with tiny cucumbers, or fresh cucum- 
bers sliced and cut in fancy shapes. 



HEAVY SALADS 77 

Bean and Egg Salad 

Cold baked beans Hard-boiled eggs 

Parsley Onion 

French dressing Celery 

Mix with the cold baked beans a little chopped 
parsley, a chopped onion, and a half cupful of 
chopped celery to two cupfuls of the beans. Mix 
thoroughly together and dress with a French dress- 
ing. Place the beans in the center of a dish or plate 
heaping up into a mound shape. Place parsley 
leaves all around the edge. Pass the yolks of two 
or three hard-boiled eggs through a potato ricer, 
and place around the beans. Garnish with a star 
cut out of pickled beet, or made of stiff mayonnaise. 

Bean and Onion Salad 

}4 dozen medium-sized onions 2 cupfuls baked beans 

2 hard-boiled eggs 1 teaspoonful salt 

1 teaspoonful paprika French dressing 

2 tablespoonfuls catsup 1 teaspoonful sugar 

Lettuce leaves or parsley 

Place the salt in a pint of ice-cold water ; put 
the sliced onions in this and let stand for one 
hour, then remove and drain thoroughly. White 



78 SALADS AND SANDWICHES 

onions of a mild flavor should be used. Place the 
beans in a bowl and season with the catsup, sugar 
and paprika. If not already salted add a little 
salt. Add the hard-boiled eggs chopped fine ; then 
mix in the onions. Pour over this a French dress- 
ing. Mix the ingredients lightly with a fork, and 
garnish with crisp lettuce leaves or parsley. 

Egg Salad 

1 dozen hard-boiled eggs 1 cupful minced ham 

]/z cupful chopped celery 1 onion 

Mayonnaise dressing Salt and pepper 

Lettuce leaves 

Chop the hard-boiled eggs, and season with salt 
and pepper ; then add the minced ham, the celery 
and chopped onion. Mix all thoroughly together, 
and dress with a good mayonnaise or boiled dress- 
ing. Place on lettuce leaves, and garnish with 
celery tips or parsley. 

Egg-Beet Salad 

Yz dozen eggs x /z dozen pickled beets 

Mayonnaise dressing Lettuce leaves 

Boil the eggs until hard, remove the shells, and 
cut lengthwise into strips. Place lettuce leaves 



HEAVY SALADS 79 

on individual plates, and place a thick slice of 
beet on each lettuce leaf. On top of the beet 
slices arrange the white of eggs so as to form 
petals of a daisy. Mix some mayonnaise with the 
yolk and place in the center. Surround the beet 
slices with mayonnaise. 

Tongue Salad 

1 tongue 1 cupful celery 

3 cucumber pickles Mayonnaise dressing 

Peel the tongue after it has been boiled and 
chop very fine, add the chopped celery, and mix 
in the mayonnaise dressing. Season with salt, 
pepper, or paprika to taste. Serve on lettuce 
leaves and garnish with capers, or slices of hard- 
boiled eggs. 

Stuffed Pimento Salad 

1 small can pimentos 1 dozen pimolas 

Yz cupful nut meats x /z cupful cream cheese 

1 small onion Mayonnaise dressing 

Lettuce leaves 

Mix the cheese with a little of the liquid from 
around the pimentos until soft ; then add the 



80 SALADS AND SANDWICHES 

chopped pimolas or olives, the chopped nut meats 
and the onion, and season with salt to taste. Fill 
the pimentos with this mixture. Arrange on let- 
tuce leaves, and dress with mayonnaise dressing. 
A little mayonnaise may also be added to the 
filling. 



Cucumber- Veal Salad 

Large cucumbers Cold boiled veal 

x /z dozen olives 3 hard-boiled eggs 

1 small onion Mayonnaise 
Lettuce leaves 

Boil the cucumbers in slightly salted water 
after they have been carefully peeled. Cut into 
halves, and scoop out the center of each. Chill 
before filling. Chop the veal, hard-boiled eggs, 
olives, and onion together, season to taste, and 
add enough mayonnaise to make of the right 
consistency ; then fill into the halved cucumbers. 
Place each half on a lettuce leaf on individual 
plates, and serve. Garnish with tiny cucumbers 
or capers. 



HEAVY SALADS 81 

Macaroni Salad 

1 cupful cold boiled macaroni Mayonnaise dressing 

1 oupful celery cut up into 2 hard-boiled eggs 

half-inch lengths Salt and pepper 

Cut the tender and slightly salted macaroni in 
inch lengths. Chop the hard-boiled eggs ; season 
to taste with salt and pepper, mix with celery; 
add to the macaroni, and blend in the mayon- 
naise. 

Macaroni-Tomato Salad 

2 cupfuls cold boiled maca- Mayonnaise dressing 

roni y z cupful celery 

Yz cupful diced cream cheese y 2 dozen medium sized to- 
2 sweet red peppers matoes 

Lettuce leaves 

Cut the macaroni up into half -inch lengths, add 
the chopped celery, and the tomatoes cut up into 
bits, also the chopped red peppers. Add the 
cheese, and season with salt and paprika or a 
little pepper. Dress with mayonnaise, and heap 
up on lettuce leaves. Garnish with rings of red 
peppers. 



82 SALADS AND SANDWICHES 
Cheese Salad 

1 cupful cream cheese 1 oupf ul cooked rice 

1 dozen pimolas or olives 1 cupful cooked peas 

Lettuce leaves 

Cut the cheese up into bits or grate and mix 

with the rice, add the pimolas or olives chopped, 

and the peas. Dress with a mayonnaise or boiled 

dressing. Serve on lettuce leaves, and garnish 

with pimolas. 



V 

Fruit Salads 



CHAPTEE V 
FRUIT SALADS 

Fruit salads are especially nice to serve at 
luncheons, late suppers or wherever a light salad 
is desired. Almost all kinds of fruits may be 
used in making these salads, and a great variety 
can be had by combining different fruits or other 
articles of food with them. Only such fruits 
as blend well should be used together. If 
liked, a mayonnaise dressing may be used with 
many of these fruit salads ; but most people 
prefer a custard dressing or a fruit syrup dress- 
ing, recipes for which are found in the chapter 
on salad dressings. 

Strawberry Salad 

1 quart strawberries 1 cupful seeded oherries 

2 bananas 1 cupful pineapple 

Wash and stem nice large strawberries, and add 

the cherries, chopped pineapple, and the bananas 

85 



86 SALADS AND SANDWICHES 

sliced. Toss up lightly together, being careful 
not to mash the berries. Pour over a syrup 
dressing, and let stand on ice until ready to serve. 
This may be garnished with candied cherries. 

Steawbeeey and Pineapple Salad 

1 sugar loaf pineapple 1 quart strawberries 

Syrup dressing 

Pare the pineapple and cut into small cubes. 
Wash, drain and stem the strawberries, place with 
the pineapple in a salad dish, and mix lightly 
together. Make a syrup dressing with sugar, 
strawberry and pineapple juice, or with orange 
and lemon juice. When cold pour over the fruit 
and let stand until very cold. 

Cheeey and Almond Salad 

1 pint pitted cherries Almonds 

Almond flavoring Sweet custard dressing 

For this salad it is best to use the large white 
cherries, although the red cherries may be used if 
preferred. Blanch the almonds and pound them 
into a paste, and flavor with a few drops of almond 



FKUIT SALADS 87 

extract. Replace the stones of the cherries with 
this almond paste formed into little balls. Pour 
over it a sweet custard dressing and garnish with 
candied cherries. This makes a nice dessert as 
well as salad. 

Cheeky -Celery Salad 

1 pint pitted oherries 1 cupful celery 

Yz cupful English walnut meats Custard dressing 

Lettuce leaves 

Mince the celery up line, using only the tender 

parts, add the chopped walnut meats and the 

cherries and mix well. To a thick sweet custard 

add cherry and lemon juice. Mix the dressing 

lightly through the mixture. Garnish with whole 

cherries, and serve ice cold on lettuce leaves. 

Cherry and Banana Jellied Salad 

1 quart cherry juice 2 tablespoonfuls gelatine 

3 bananas 1 cupful pitted cherries 

Candied cherries Custard dressing with 

whipped cream 

Dissolve the gelatine in two tablespoonfuls of 
water. Heat the red cherry juice and sweeten to 



88 SALADS AND SANDWICHES 

taste ; then stir in the gelatine. When it begins 
to set drop in slices of banana and a few of the 
cherries. Line the mold or molds with slices of 
banana and cherries, candied, or the other cher- 
ries can be used for this. Pour the gelatine mix- 
ture into the molds and chill on ice. Unmold on 
plates and pour the dressing around, using a cus- 
tard dressing with a cupful of whipped cream 
stirred in. This salad is good to serve when car- 
rying out a red and yellow color scheme on the 
table. 

Banana and Oeange Salad 

Yz dozen oranges Syrup dressing 

x /z dozen bananas 

Peel and cut the oranges in halves and scoop 
out the pulp, cut the bananas into dice, and mix 
with the orange pulp. Place in a pretty glass 
salad dish, and pour over it a syrup dressing. 
May be garnished with candied orange peel. Serve 
in little baskets or cups made of the orange shells 
if you like. 



FKUIT SALADS 89 

Banana and Pineapple Salad 

1 pineapple 3 bananas 

Peel and cut the pineapple into small pieces, 
and slice the bananas in thin slices, sprin- 
kling them with lemon juice to keep from turn- 
ing black. Toss together, and pour over them 
a sugar syrup made with orange and lemon 
juice. 

Grapefruit Salad 

4 grapefruits 2 oranges 

2 bananas % cupful Maraschino cherries 
White grapes Syrup dressing 

Halve and carefully remove the pulp from the 
grapefruit, keeping it in pretty good sized pieces, 
quarter the oranges and cut up into bits, and slice 
the bananas. Mix the fruits and the Maraschino 
cherries well together. Stone the grapes and 
add. Fill into cups or baskets made of the shells 
of the grapefruit, and pour some syrup dress- 
ing over each portion. Set on ice until ready to 
serve. 



90 SALADS AND SANDWICHES 
Peach Salad 

Six large yellow peaches Blanohed almonds 

Syrup dressing Almond extract 

Cut the peaches into halves after they have 
been peeled, and fill the cavities with chopped 
almonds. Make the syrup dressing with orange 
and lemon juice, and add a teaspoonful of almond 
extract to it. Pour over the fruit and let stand 
at least one hour on ice. Serve on a bed of 
nasturtium leaves and garnish with the blos- 
soms. 

Peak Salad 

Yz dozen large pears Blanched almonds 

Bananas Syrup dressing 

Use only very ripe, fine-flavored pears for 
this salad, peel, halve and core the pears, 
making quite good sized cavities where the core 
is removed. Fill these with bananas cut into 
dice, and chopped almonds. Make the sugary 
syrup with sugar and lemon juice, letting some 
of the rind boil in the syrup to flavor. When 



FKUIT SALADS 91 

cold pour over the fruit, and serve very cold. 
Another delicious pear salad is made by stuff- 
ing the cavities with cherries, and making the 
syrup dressing with cherry and lemon juice. 
Another nice pear salad is made by dipping 
quartered ripe pears into a custard dressing, 
then roll them into chopped nuts until en- 
tirely covered, then add some more custard 
dressing flavored with vanilla or lemon, and 
serve ice cold. 



Celery and Pear Salad 

y 2 dozen large pears 9 stalks of crisp celery 

Mayonnaise dressing Nut meats 

Lettuce leaves 

Use either ripe raw pears or canned cooked 
pears, and cut into bits. Cut the celery into 
cubes or chop and mix with the pears, also add a 
few chopped nut meats. Mix about a cupful of 
mayonnaise dressing into the fruit. Arrange on 
a bed of lettuce leaves, and garnish with halves 
of nuts. 



92 SALADS AND SANDWICHES 
Spiced Pear Salad 

Yz dozen spiced pears 1 cupful nut meats 

% cupful preserved ginger Lemon, honey or custard 

dressing 

Chop the spiced pears up into bits, add the 
chopped nut meats, and the preserved ginger also 
cut up into bits. Place in a pretty salad dish, 
pour over a lemon, honey or custard dressing, and 
garnish with bits of preserved ginger and candied 
cherries. 



Plum Salad 

1 dozen green or yellow gage 1 cupful chopped nut 

plums meats 

Syrup dressing 

Take the ripe plums and peel, then cut into 
halves and remove the stones. Arrange in a 
shallow dish with the cavities up. Fill these 
with the chopped nut meats, heaping them up. 
Grate over the plums a little nutmeg, or sprinkle 
a little cinnamon over them, and then pour over 
all a lemon or other syrup dressing. 



FEUIT SALADS 93 

California Salad 

6 sweet oranges Lemon or orange dressing 

2 bananas 1 cupful English walnut 

l /z pound Malaga grapes meats 

2 grapefruits 

Peel, seed, and shred the oranges and grape- 
fruits. Peel the bananas and slice. Cut the 
grapes in halves and with a sharp knife remove 
the seeds. Chop up the nuts. Mix all the in- 
gredients together, and place in salad dish and 
pour over dressing. Garnish with halves of nut 
meats. 



Apple Salad 

1 cupful of apple 1 cupful of celery 

1 cupful of hickory-nut meats Mayonnaise dressing 

Take any good tasty tart apples, peel and cut 
up into small cubes. Chop tender celery, and 
hickory-nut meats, and combine with the apple. 
Mix in enough mayonnaise dressing to moisten 
nicely. Serve in red apple cups or on lettuce 
leaves. 



94 SALADS AND SANDWICHES 
Baked Apple Salad 

Tart apples Chopped nut meats 

Custard or whipped cream dressing Sugar 

Take nice large apples and cut a slice off the 
stem end, and core. Place sugar and nuts in the 
centers, and bake in the oven until tender. 'When 
cold place on top of each apple a spoonful of cus- 
tard dressing into which whipped cream flavored 
with a little vanilla has been stirred. 



Apple and Date Salad 

2 cupfuls of chopped tart apples 1 cupful stoned dates 

1 oupful nut meats Syrup dressing 

Mix the nuts and apples together, also the dates 
cut up into bits. Place in pretty salad dish, and 
pour over a thick syrup dressing made with lemon, 
orange and pineapple juice, or just a lemon syrup. 

Date and Geapefruit Salad 

1 pound dates 2 grapefruits 

2 oranges Syrup dressing 

Stone the dates and cut up into bits. Halve 
the grapefruits and remove the seeds ; then 



FRUIT SALADS 95 

scoop out the pulp, breaking it up into small 
pieces: Mix with the dates and orange pulp, 
and place in the grapefruit cups formed of the 
skins. Pour over all a rich syrup dressing made 
with orange and lemon juice, and the grapefruit 
juice. 

Date and Cream Cheese Salad 

1 pound of dates Cream cheese 

Mayonnaise dressing Lettuce leaves 

Choose only nice large firm dates, and stone. 
Fill the cavities with cream cheese. Place on 
a bed of lettuce leaves, and pour over a may- 
onnaise dressing, or a custard dressing if pre- 
ferred. 

Prune Salad 

1 pound prunes Chopped nut meats 

Cream cheese Sugar 

Mayonnaise dressing Lettuce leaves 

Wash the prunes thoroughly and soak over- 
night in cold water, in the morning add a half 



96 SALADS AND SANDWICHES 

cupful of sugar and simmer slowly until tender. 
Keinove from fire and when cold stone care- 
fully, and then fill the cavities with cream 
cheese. Arrange in a bed of lettuce leaves, 
sprinkle over with nut meats, and dress with 
mayonnaise. 

Nut and Prune Salad 

1 pound prunes 1 tablespoonful sugar 

1 dozen prune kernels 1 teaspoonful vanilla 
Y^ cupful nut meats % cupful cream 

2 tablespoonfuls lemon juice Pinch of salt 

Lettuce leaves 

Cook the prunes until tender but not soft. Ee- 
move the seeds carefully, keeping the prunes as 
whole as possible. Crack the seeds ; remove the 
kernels and chop fine. Mix these with the nut 
meats and stuff into the cavities of the prunes. 
It will take about a pound of prunes to make 
enough. Make a dressing by whipping the cream 
until stiff; add the lemon juice, sugar, vanilla, 
and salt. Arrange the prunes on lettuce leaves 
and heap the dressing around them. 



FRUIT SALADS 97 

Stuffed Banana Salad 

1 cupful of red California cherries 6 bananas 

Yz cupful walnut meats Lettuce leaves 

Mayonnaise dressing or cream dressing 

Remove the skins from the bananas carefully, 
so that they will keep the shape of boats. Cut 
the bananas in dice ; seed the cherries and break 
the walnuts into pieces. Mix with the dressing. 
Fill the banana shells with this, and garnish with 
whole cherries. Place each boat on lettuce leaves. 



White Grape Salad 

2 cupfuls white grapes 1 cupful chopped apple 

1 oupful pineapple 1 cupful Brazil nuts 

Yz dozen marshmallows Custard or cream dressing 

After washing the grapes remove the seeds 
with a sharp knife, add the chopped apple, the 
chopped nut meats, the pineapple, and the marsh- 
mallows cut up into bits. Mix thoroughly to- 
gether. Fold in one cupful of whipped cream 
into a regular custard dressing and heap on top 
of the mixture, and garnish with grapes. If 
liked the marshmallows may be omitted and a 



98 SALADS AND SANDWICHES 

cupful of chopped celery added. In this case use 
a mayonnaise dressing. 

Grape-Pistachio Nut Salad 

Grapes Pistachio nuts 

Mayonnaise, or French dressing Watercress, lettuce or 

Custard grape leaves 

Wash the grapes thoroughly, removing the seeds 
with a sharp knife. Cut into halves, and mix with 
them a cupful of chopped pistachio nut meats. 
Place in a bed of watercress, lettuce or grape 
leaves, and serve with a mayonnaise or French 
dressing, or a custard dressing, if preferred. 

Melon Salad 

Round melons Peaches 

Bananas White grapes 

Pears Syrup dressing 

Choose small round melons for this salad, and 
cut into halves. Eemove the seeds, and all the 
flesh except what is needed to keep the rinds in 
shape. Cut the melon flesh up into cubes. Mix 
with the melon the pears, peaches and bananas cut 
up into bits. Place in the melon shells, and pour 



FRUIT SALADS 99 

over this a thick syrup dressing made of orange 
and lemon juice. Garnish with white grapes. Let 
stand on ice until ready to serve. 

Watermelon Salad 

Watermelon Pineapple 

Oranges Marasohino cherries 

Syrup dressing Salt 

Slice the watermelon, and then remove the 
skin, and cut up the red flesh into cubes. Place 
in a pretty salad dish, and place over the melon 
bits of pineapple and orange. Sprinkle the melon 
slightly with salt. Make a syrup dressing with 
pineapple juice, orange juice and a little of the 
juice from around the Maraschino cherries. Pour 
over the fruit mixture, and garnish with the cher- 
ries. Serve very cold. 

Grapefruit-Tomato Salad 

Grapefruits Tomatoes 

French dressing Lettuce leaves 

Peel nice firm, ripe tomatoes, and slice. Halve 
the grapefruits, remove the pulp and shred. Line 



100 SALADS AND SANDWICHES 

a salad dish with lettuce leaves, then fill with 
alternate layers of grapefruit and tomato. Pour 
over a French dressing, using lemon juice instead 
of vinegar in making it. If liked the tomatoes 
may be cut up into cubes, mixed with the grape- 
fruit, and then served in tomato cups, or in the 
grapefruit shells. 

Pineapple-Tomato Salad 

Pineapple Medium-sized tomatoes 

Nut meats Mayonnaise dressing 

Lettnoe leaves 

Peel the tomatoes and scoop out the seeds, 
sprinkle the inside with salt, and invert for an 
hour. Cut the pineapple into cubes, and add to 
each cupful one-third cupful of chopped nut 
meats. Mix all with mayonnaise, and fill into 
the tomato cups and chill. Place each cup on 
crisp lettuce leaves, place a little mayonnaise on 
top, and around them. 



VI 

Jellied Salads 



CHAPTEK TL 

JELLIED SALADS 

Jellied salads are those that are made with 
the use of jelly powders or gelatine. The one 
secret of making jellied salads is to use the correct 
amount of gelatine, and to mold as quickly as pos- 
sible. In hot weather it should be placed on ice, 
or a mixture of ice and salt ; but in winter if 
placed in a cold place or packed in snow it will 
mold quickly. To unmold the jelly dip the mold 
into hot water ; then carefully turn out. 

Jellied Chicken Salad 

1 pint diced cold chioken 1 tablespoonful gelatine 

1 cupful mayonnaise 1 pint stock 

3 hard-boiled eggs 1 cupful chopped celery 

Lettuce leaves 

Dissolve the gelatine in a fourth cupful of cold 

103 



104 SALADS AND SANDWICHES 

water and then stir into the hot seasoned stock. 
Strain into a bowl and allow to chill, then beat in 
the mayonnaise. Pour into a wet mold about a 
half or fourth of an inch thick. Place in a layer 
of the seasoned chicken, mixed with the chopped 
celery. Cover with a few slices of hard-boiled 
eggs. Add some of the gelatine mixture, then 
another layer of chicken. Kepeat until all the 
ingredients are used. When cold and jellied turn 
out on a bed of lettuce leaves, and garnish with 
slices of hard-boiled eggs mayonnaise. 



Green Pea and Veal Jellied Salad 

1 cupful of cold boiled peas 1 cupful diced veal 

2 cupfuls stock ]/z cupful chopped celery- 
Lettuce leaves Salt aud pepper 
Mayonnaise dressing Capers and cucumber pickles 

1 tablespoonful gelatine 

Dissolve the gelatine in a little cold water and 
stir into the well-seasoned stock, heated to the 
boiling point. When it begins to thicken stir in 
one cupful of mayonnaise dressing, and the 



JELLIED SALADS 105 

chopped celery. Season the cooked veal, and 
add to it the peas. Pour a layer of the jelly into 
a wet mold, place in a layer of the veal and peas, 
then pour over some more of the jelly. Kepeat 
until all the ingredients are used, having a layer 
of jelly on top. Chill and turn out when firm 
on to lettuce leaves and garnish with capers and 
tiny cucumber pickles. 



Beet and Bean Salad 

1 oupful boiled lirua or butter beans Mayonnaise 

1 cupful diced beets 1 oupful stock 

1 teaspoonful gelatine Seasoning 
Lettuce leaves 

Dissolve the gelatine in a little cold water and 
stir into the hot stock, and when it begins to 
thicken add the mayonnaise, then pour half into 
a wet mold and add the seasoned beets and beans, 
and pour the remainder of the jelly over the vege- 
tables. Line the mold or dish with little stars cut 
out of beets. Turn out on lettuce leaves and gar- 
nish with beet stars. 



106 SALADS AND SANDWICHES 
Jellied Pea and Carrot Salad 

2 oupfuls of vegetable stock 1 cupful boiled peas 

1 tablespoonful gelatine 1 cupful cooked carrots 

Mayonnaise dressing Lettuce leaves 

This pretty green and yellow salad is made by 
dissolving the gelatine in two tablespoonfuls of 
cold water, and then stirring it into the hot, well- 
seasoned vegetable stock. When it begins to 
thicken stir in the vegetables. Pour a layer of this 
in a wet mold, then add a layer of mayonnaise about 
an inch thick, and pour in the remainder of the 
gelatine mixture. Chill and turn out into a bed 
of lettuce leaves, and cover with some mayonnaise. 



Jellied Lamb Salad 

1 pint cold cooked lamb Mint 

1 pint stock 1 tablespoonful gelatine 

Lettuce leaves 

Dice the lamb and season. Dissolve the gela- 
tine in two tablespoonfuls of cold water and stir 
into the seasoned stock. Add enough mint leaves 
to flavor nicely. When the stock begins to 
thicken stir in the lamb, and pour into a mold. 



JELLIED SALADS 107 

Chill and turn out and serve in lettuce leaf nests 
with mayonnaise heaped around, and garnish with 
mint leaves or slices of lemon. 

Salmon Salad and Lemon Jelly 

Lemon jelly Canned salmon 

Mayonnaise dressing Lettuce leaves 

Make a sour lemon jelly with lemon juice water 
and gelatine and mold in a square mold. Turn 
out and cut into squares. When thoroughly chilled 
and stiff, with a hot spoon scoop out some of the 
center and fill in with salmon, mixed with mayon- 
naise. Serve each square on a lettuce leaf. 

Combination Vegetable Salad 

1 cupful vegetable stock y z cupful mayonnaise 

2 teaspoonfuls gelatine Vegetables 
Lettuce leaves Parsley 

Soften the gelatine in a little cold water and 
then stir into hot stock. Vegetable stock is the 
water in which the vegetables have been boiled, 
but if preferred chicken or beef stock may be 
used. Have the stock well-seasoned, and when it 



108 SALADS AND SANDWICHES 

begins to thicken, stir in the mayonnaise. Pour 
part of this jelly into a mold and then add the 
seasoned vegetables. Any variety of vegetables 
may be used, as cucumbers, tomatoes, peas, aspar- 
agus, string beans, beets and so forth. If peas, 
beans, beets and similar vegetables are used, they 
should be first boiled until tender. Pour on top 
the remainder of the jellied stock, and set on ice 
to cool. When ready to serve unmold on a bed 
of lettuce leaves ; garnish with parsley, and serve 
with mayonnaise. 

Jellied Tomato Salad 

Medium -sized tomatoes 1 tablespoonful gelatine 

Salt and peppercorns Bay leaf, cloves and onion 

Celery Mayonnaise 

Peel the tomatoes, remove a thin slice from the 
top and scoop out as much of the inside as you 
can without breaking through the skin, and salt 
slightly. To the removed pulp add enough water 
to make a quart in all. If canned tomatoes are 
used a quart can should be used. Add to the 
tomatoes one bay leaf, three or four cloves, a slice 



JELLIED SALADS 109 

or two of onion, a half dozen small red peppercorns, 
and season with salt to taste. Simmer slowly for 
twenty minutes, then remove from the fire and 
strain. There should be a pint of this tomato 
juice. Dissolve the gelatine in a little cold water, 
and stir into the hot tomato juice. When it be- 
gins to set pour it into the tomato cups until about 
half full ; then drop in some nice crisp celery that 
has been cut up into half inch lengths. Chill on 
ice, and when ready to serve place a mayonnaise 
star on the top of each. Nice to use when carrying 
out a red and yellow color scheme on the table. 

Tomato-Salmon Salad 

1 quart tomato juice 2 tablespoonfuls gelatine 

2 tablespoonfuls chopped onion l /z teaspoouful pepper 

2 tablespoonfuls sugar 1 tablespoonful parsley 

1 bay leaf 6 cloves 

Salt Salmon 

Mayonnaise dressing 

Dissolve the gelatine in a little cold water, and 
stir into the hot seasoned tomato juice. Stir until 
dissolved, and pour over salmon that has been 
arranged in a dish. When cold turn out, and 



110 SALADS AND SANDWICHES 

serve with mayonnaise dressing. Garnish with 
parsley or celery tops. 

Tomato-Pea Salad 

Tomato jelly Cooked green peas 

Lettuoe leaves Mayonnaise dressing 

Make the jelly after either the above recipes. 
After it begins to thicken stir in one cupful or 
two cupfuls of cooked green peas according to 
the amount of tomato jelly made. Chill on ice, 
and when firm turn out on a bed of lettuce leaves, 
and garnish with mayonnaise dressing. 

Tomato-Egg Salad 

Tomato jelly Hard-boiled eggs 

Mayonnaise dressing Lettuoe leaves 

Make the tomato jelly after one of the above 
recipes given for it. Line a mold with slices of 
hard-boiled eggs, pour in the tomato jelly, and let 
stand until cold. Eemove a little of the jelly 
from the center, fill with mayonnaise, and chopped 
hard-boiled egg ; then turn out on lettuce leaves, 
and serve with mayonnaise around it. 



JELLIED SALADS 111 

Jellied Egg Salad 

1 quart clear stock 1 bay leaf 

Hard-boiled eggs 1 small onion 

•1 stalk celery 3 small peppercorns 

3 cloves Salt and pepper 

Parsley Mayonnaise dressing 

1 ounce gelatine % cup water 
Lettuoe leaves 

Boil the eggs hard, remove the shells and 
cut into halves. Kemove the yolks, and mix 
with mayonnaise and chopped parsley. Fill 
into the cavities in the whites. Place each 
egg half in an individual mold. Place the spices 
and vegetables together with the stock in a 
kettle and simmer slowly for twenty minutes, 
then strain. Dissolve the gelatine in the water, 
and stir into the hot stock. When the gela- 
tine mixture begins to stiffen pour some of it 
around each egg, enough to have it completely 
covered. Chill and when ready to serve turn 
out each mould onto a lettuce leaf, and dress 
with a little mayonnaise around the sides. The 
egg will look pretty showing through the clear 

jelly. 



112 SALADS AND SANDWICHES 
Corn Jellied Salad 

1 cupful of cooked sweet corn yi cupful tomatoes 

1 slice ouion 1 stalk celery 

2 sprigs of parsley 1 bay leaf 

x / z cupful water 1 teaspoonful salt 

2 peppercorns 1 teaspoonfnl sugar 

1 tablespoonf ul gelatine Lettuce leaves 

Place the tomato and water with the onion, 
celery, and spices in a kettle and simmer for fif- 
teen or twenty minutes. Strain, and add one 
tablespoonful of gelatine that has been dissolved 
in a little cold water ; then add the corn, and 
pour into individual molds, and chill. When 
cold turn out on lettuce leaves, and garnish 
with mayonnaise. 

Aspic Salmon Salad 

2 cupfuls stock 1 tablespoonful gelatine 
Yt cupful cold water 1 can salmon 

Yz dozen stuffed olives 1 tablespoonful catsup 

1 tablespoonful nut meats Mayonnaise dressing 

Lettuce leaves 

Dissolve the gelatine in the cold water, then 
stir into the hot stock, season to taste with salt 
and pepper, add the chopped olives, the nut meats 



JELLIED SALADS 113 

and the tomato catsup. When half cooled add 
the small can of salmon, and chill on ice. Turn 
out on lettuce leaves and garnish with capers or 
small cucumber pickles, and with mayonnaise. 

Pimento-Celery Salad 

2 cupfuls seasoned stock or J^ can of pimentos 

water l /z dozen piniolas 
Yz cnpful celery 1 tablespoonful gelatine 

Mayonnaise Lettuce leaves 

Dissolve the gelatine in a little cold water, and 
stir into the hot seasoned stock. When the mix- 
ture begins to thicken add the pimentos cut up 
into fancy shapes, the celery cut into inch lengths, 
and the pimolas. Let this harden in a long nar- 
row mold, slice off, and serve each bit on a lettuce 
leaf, and dress with mayonnaise. 

Cucumber Salad 

1 tablespoonful gelatine 1 cupful sliced cucumber 

2 cupfuls of chicken stock Sprigs of parsley 
1 small onion Green coloring 

Mayonnaise dressing 

Let the onion and parsley simmer in the 



114 SALADS AND SANDWICHES 

chicken stock a few minutes, and strain. Dis- 
solve the gelatine in two tablespoonfuls cold 
water, and stir into the hot stock. Color a light 
green with green vegetable coloring, and when it 
begins to stiffen up add the cucumbers that have 
been soaked a few minutes in slightly salted 
water. 

Chill on ice and turn out of mold, and garnish 
with parsley and mayonnaise dressing. 

Jellied Potato Salad 

2 cupfuls vegetable or soup 1 small carrot 

stock 1 tablespoonful gelatine 

1 pint cold potatoes 2 cloves 

1 bay leaf 1 small onion 

1 stalk celery Pimolas 

Mayonnaise dressing 

Place the stock with the spices, celery and 
onion, also finely chopped carrot in the stock and 
simmer slowly for twenty minutes. Dissolve the 
gelatine in a half cupful of cold water. Strain 
the stock, and stir in the gelatine. Cut the po- 
tatoes up into cubes, and season with salt and 



JELLIED SALADS 115 

pepper to taste ; then when the gelatine mixture 
begins to stiffen up stir in the potatoes. Line a 
mold with sliced pimolas and pour in the potato 
mixture. Chill on ice and when ready to serve 
turn out, and garnish with parsley and with 
mayonnaise. 

Jellied Asparagus Salad 

2 cupfuls asparagus stock l p i nt asparagus 

Hard-boiled eggs ! tablespoouful gelatine 

ars ey Mayonnaise dressing 

Peppercorns Bay leaf 

Boil the asparagus in slightly salted water until 
tender. Add to the stock a bay leaf, a few sprigs 
of parsley, a slice of onion, a few peppercorns and 
any other seasoning desired. Simmer slowly for 
about twenty minutes, then strain and add enough 
water or stock to make two cups. Dissolve the 
gelatine in a little cold water and stir into the hot 
stock. Line a mold with slices of hard-boiled 
eggs, and when the stock thickens stir in the as- 
paragus tips. Pour in mold. Chill, turn out and 
serve with mayonnaise. 



116 SALADS AND SANDWICHES 
Molded Dandelion Salad 

Dandelion plants Lettuce leaves 

1 teaspoonful gelatine Hard-boiled eggs 
Salt and pepper Mayonnaise dressing 

Boil the dandelion leaves until quite tender, 
then drain and pass through a coarse sieve or 
potato ricer. To two cupfuls of this dandelion 
pulp add three chopped hard-boiled eggs. Season 
to taste with salt and pepper. In one cup of the 
hot liquid in which the dandelions have been 
boiled stir in one teaspoonful of gelatine that has 
been dissolved in a little water. When it begins to 
stiffen stir in one-fourth cupful of mayonnaise. Mix 
with the dandelions and eggs, and pour into a mold 
that has been lined with slices of hard-boiled egg. 
Chill, and when ready to serve turn out onto let- 
tuce leaves, and place a little mayonnaise on top. 

Mint Cucumber Jelly Salad 

2 cupfuls clear stock 1 table.-poonful gelatine 
Mint, salt and pepper Cucumbers 
Mayonnaise dressing Lettuce leaves 

Use lamb stock if you have it. Dissolve the 
gelatine in a half cupful of cold water, and stir 



JELLIED SALADS 117 

into the hot stock that has been well-seasoned 
with fresh mint, salt and pepper. When it begins 
to stiffen add a cupful of sliced fresh cucumbers. 
Pour into a mold, and when chilled and ready to 
serve turn out onto lettuce leaves, and garnish 
with slices of cucumber cut into fancy shapes, and 
mayonnaise dressing. 

Tutti-Frutti Jelly Salad 

1 quart pineapple juice Peaches and plums 

Dates and figs Grapes and apricots 

Pineapple and orange 2 tablespoonfuls gelatine 

English walnut meats Custard dressing 

Heat the pineapple juice and stir in the gelatine 
that has been dissolved in a little cold water. 
Place the kettle on ice or in very cold water until 
it begins to thicken up. Have the different fruits 
ready. Since there are so many kinds you will 
need only a small amount of each. Line the mold 
with the halved walnut meats, and halved white 
grapes. Pour in a part of the gelatine ; then ar- 
range a layer of the mixed fruits, then pour in 



118 SALADS AND SANDWICHES 

some more gelatine until all the fruit and gela- 
tine have been used. Chill on ice and turn out 
onto a plate. Serve with a custard or whipped 
cream dressing, and garnish with candied cher- 
ries or orange rind. If the canned pineapple juice 
is not sweet enough add more sugar. 

Combination Fruit Salad 

1 cupful pineapple juice 1 cupful cherry juice 

1 cupful strawberry juice 1 cupful orange juice 
Pineapples and oranges Cherries and strawberries 

2 tablespoonfuls gelatine Custard dressing 

Sugar 

Combine the different juices and heat, sweeten 
to taste ; then stir in the gelatine that has been 
dissolved in two tablespoonfuls of cold water. 
Line a mold with whole strawberries, and pitted 
cherries. Pour in a little of the gelatine ; then 
add a layer of pineapple and orange, pour in more 
gelatine, then add a layer of strawberries and 
cherries. Let stand on ice until perfectly cold. 
Turn out and heap around with custard or 
whipped cream dressing. 



JELLIED SALADS 119 

Orange Jelly Salad 

yi dozen oranges 1 cupful walnut meats 

\ l /z pints orange juice 2 tablespoonfuls gelatine 

Custard or mayonnaise dressing 1 cupful water 

Peel and seed the oranges, and cut the pulp up 
into bits. Stir the dissolved gelatine into a cup- 
ful of boiling water, then add the orange juice, 
Arrange the orange pulp and nut meats into a 
dish or mold, and pour over the gelatine mixture. 
Chill, and when ready to serve turn out on let- 
tuce leaves, and serve with a custard or mayon- 
naise dressing as preferred. 



VII 

Salads for Special Days and Occasions 



CHAPTER VII 

SALADS FOR SPECIAL DAYS AND 
OCCASIONS 

The salad is always the decorative part of the 
menu, and can be made to serve as a part of the 
table decoration if liked. On holidays and special 
days we like to serve dishes that are especially 
appropriate to the occasion, and at the same time 
ornamental. In this chapter are given a number 
of salads that should be of help to the hostess 
when entertaining on holidays and other special 
days of the year. 

Date Salad in Orange Cups 

Nice large dates Nut meats 

Oranges Syrup dressing 

Cut the tops off as many oranges as there are 

persons to be served, and carefully remove the 

123 



124 SALADS AND SANDWICHES 

pulp without breaking the rinds. Kemove the 
seeds from the pulp, and break up into bits. 
Seed the dates. Chop the nut meats, and work 
into a paste with a little thick cream, and fill into 
cavities in dates. Mix with the orange pulp, and 
fill into the orange cups, and pour over a thick 
syrup dressing, either lemon, pineapple or orange. 
Cut the date of the year out of black paper and 
paste on the sides of the oranges. This salad is 
nice to serve at New Year festivities. 



Heart Salad 

1 quart tomatoes 1 stalk celery 

1 slice onion 3 peppercorns 

3 oloves % stick cinnamon 
1 teaspoonful sugar Salt 

Lettuce leaves Mayonnaise 

4 sprigs parsley 2 tablespoonfuls gelatine 

Place the tomatoes, vegetables and spices to- 
gether in a kettle and simmer slowly for twenty 
minutes ; then remove and strain and season with 
salt and sugar. Dissolve the gelatine in a half 
cupful of cold water, and stir into the hot tomato. 



SALADS FOR SPECIAL DAYS 125 

Pour into heart-shaped molds. Arrange lettuce 
leaves on individual salad plates, cover with 
some green or white mayonnaise, and turn 
out an individual heart on each plate. Place a 
little pimento heart in the center of each tomato 
heart. 

Heart Fruit Salad 

1 quart strawberry or red Whipped cream dressing 

cherry juice Candied cherries 

2 tablespoonfuls gelatine Sliced pineapple 

Dissolve the gelatine in one-half cupful cold 
water, and stir into the hot fruit juice after it has 
been sweetened to taste. If not a nice pink or 
red color add a little fruit coloring. Pour into 
heart-shaped molds. Place slices of pineapple on 
individual plates, and fill the center with the 
whipped cream dressing. When the fruit hearts 
are firm, turn out onto the pineapple slices. Cut 
little hearts out of candied cherries, and arrange 
around the edge of the pineapple. Place a rim of 
dressing around the pineapple. 



126 SALADS AND SANDWICHES 
St. Patrick's Salad 

Pistachio nuts Green part of celery 

Pineapple Green mayonnaise 

Lettuce leaves 

To each cupful of pistachio nut meats add one- 
half cupful of chopped celery, and one-half cup- 
ful of pineapple cut up into bits. Mix with green 
mayonnaise. Arrange on lettuce leaves, and gar- 
nish with pistachio nuts and green mint cherries. 

Shamrock Salad 

Green peppers Lettuce leaves 

Green mayonnaise Green cabbage leaves 

Cut the green canned peppers, the lettuce 
leaves and the cabbage leaves in form of sham- 
rocks. Dress with a green mayonnaise, and ar- 
range on lettuce leaves. 

Erin Salad 

Cold boiled potatoes Cold chioken or veal 

Onion Celery 

Mayonnaise dressing Lettuce leaves 

Choose nice smooth round potatoes for this 
salad, peel, and out of one side scoop out part of 



SALADS FOR SPECIAL DAYS 127 

the potato, leaving a cup. Mix with the chicken, 
cut up into bits, some chopped celery and onion, 
and dress with mayonnaise. Fill into the potato 
cups. Place each potato on a lettuce leaf and 
serve on individual plates. 

Easter Cheese Salad 

Cream oheese Pimentos 

Olives Parsley 

Mayonnaise Salt and pepper 

Work the cream cheese up with a fork, then 
work into one-half the portion chopped pimentos, 
add a little juice from the can and make into a 
creamy mass, then form into shape of small eggs. 
In the other half of the cheese mix chopped olives, 
and a little green mayonnaise or green coloring, 
and form into shape of eggs. Place these colored 
eggs in nests of parsley, and heap around them 
some yellow or green mayonnaise. If liked some 
of the cheese can be left white, then you will have 
the pink, green, white and yellow in the color 
scheme, or if the green mayonnaise is used just 
the three colors. 



128 SALADS AND SANDWICHES 
Easter Egg and Cheese Salad 

Hard-boiled eggs Cream oheese 

Mayonnaise Celery 

Lettuce leaves 

Kemove the yolks from the whites and work 
into a paste with mayonnaise dressing, and then 
add an equal portion of cream cheese and form into 
balls. Add some chopped celery to the rest of 
the cream cheese and mix thoroughly, and form into 
eggs. Arrange these little cheese and egg balls 
in nests of lettuce and surround with mayonnaise. 

Easter Potato Salad 

2 cupfuls cold mashed Lettuoe leaves 

potatoes 1 can pimentos 

Mayonnaise dressing Salt and pepper 

Vinegar 

Chop a can of pimentos up fine, and mix into 

the potatoes, season with salt and pepper to taste, 

and one teaspoonful of clear vinegar. Form into 

small eggs, and place in little cups made of lettuce 

leaves. Color a mayonnaise dressing a pretty 

green with vegetable coloring, and surround the 

eggs with some of this. 



SALADS FOR SPECIAL DAYS 129 
Easter Ego Salad 

Eggs Chopped celery 

Olives Mayonnaise dressing 

Parsley, cress, or lettuce 

Boil the eggs hard — one for each person to be 
served — and carefully remove the shells. Cut off 
a slice from the small end, and carefully remove 
the yolks and part of the white, but leaving the 
egg as whole as possible. Mix with the yolk and 
white removed finely chopped celery, and a few 
chopped olives or pimolas. Work into a creamy 
mass with mayonnaise dressing, and season well ; 
then fill into the egg cups. Place the slice that 
was removed on again, and place the eggs in 
nests of parsley, cress, or lettuce. Surround with 
mayonnaise. 

Easter Lily Salad 

Hard-boiled eggs Spinach jelly 

Green mayonnaise Yellow cream cheese 

Yellow mayonnaise Lettuce leaves 

Kemove the shells from the eggs, commence at 
small end and cut lengthwise so as to form six 



130 SALADS AND SANDWICHES 

petals. Remove the yolk, and mash into a paste 
with a little cream cheese, and yellow mayon- 
naise. The spinach jelly is made by coloring any 
clear aspic jelly with spinach juice until a pale 
green. Pour into shallow molds or saucers. Chill 
and when firm turn out onto individual plates. 
Arrange the egg whites to form petals on top of 
the molds. Fill the center in with the yolk paste 
for the centers of the lily. Roll up lettuce leaves 
to form stem. Over the jelly molds place a little 
of the green mayonnaise, and a narrow strip of 
the green mayonnaise may be put up the center 
of the petals. 

Easter Flower Salad 

Pink pickled beets Egg yolks 

Mayonnaise Lettuce leaves 

Slice the pickled beets, and cut out to form 
petals for pink wild roses. Arrange these on let- 
tuce leaves, using the yolks worked into a paste 
with mayonnaise for the centers of flowers. Place 
p»ome mayonnaise on the lettuce. 



SALADS FOR SPECIAL DAYS 131 
Fourth of July Salad 

Celery Pimentos 

French dressing 

Choose celery that has large grooves in the 
stalks, and cut in two-inch lengths. Chop the 
pimentos up, and fill into the grooves. Place a 
half dozen or so of these celery sticks on blue 
plates, and dress with a French dressing. 



Patriotic Salad 

Tomatoes Cucumbers 

Mayonnaise dressing 

Slice large tomatoes into about inch thick slices 
and place each slice on an individual blue plate. 
Peel large cucumbers, and cut into two-inch 
lengths. Scoop out some of the cucumber from 
one end so as to form a cup. Place on a tomato 
slice with the cup side up. Fill the cups with 
white mayonnaise. Here you have the red, 
white and blue color scheme as in the above 
salad. 



132 SALADS AND SANDWICHES 
A Foueth of July Fkuit Salad 

Strawberry gelatine jelly Orange gelatine jelly 

Grape gelatine jelly Whipped cream dressing 

Dissolve one scant tablespoonful of gelatine in 
one-half cupful cold water, and stir into one cup- 
ful of hot, sweetened strawberry juice. Color 
with a little red fruit coloring. Pour into a 
square mold. Dissolve one scant tablespoonful of 
gelatine in a little cold water and stir into a cup- 
ful of orange juice sweetened to taste. When it 
begins to thicken stir in one-half cupful whipped 
cream and one egg white beaten stiff. Beat up 
until mossy. Pour over the strawberry jelly in 
the mold, but not until it is firm. Dissolve one 
tablespoonful of gelatine in a little cold water 
and stir into one cup of hot grape juice, and pour 
over the white layer in the mold after it is firm 
enough so that the two will not mix. Place on 
ice until cold, and when ready to serve turn out, 
and slice down, and you will have red, white and 
blue jelly. Place the slices on individual plates, 
and heap around with a whipped cream dressing. 



SALADS FOR SPECIAL DAYS 133 
Good Luck Salad 

Beets Lettuce 

Mayonnaise Marzapane 

Slice pink and red pickled beets very thin, and 
cut in shape of horseshoes, and swastikas. Cut 
the lettuce in shape of four-leaved clovers, using a 
pair of scissors. Mix mayonnaise dressing with 
these, and heap up on lettuce leaves. Garnish 
with marzapane wish-bones made by pounding 
almonds to a paste. Add the stiffly beaten 
whites of two eggs to make a paste that can be 
formed readily into the shape of wish-bones. 

Hallowe'en Salad 

1 oupful tart apples 1 cupful celery 

1 cupful nut meats Mayonnaise dressing 

Cut the apples up into cubes, and sprinkle with 
lemon juice, mix in the chopped celery and nut 
meats. Dress with mayonnaise or boiled dress- 
ing. Serve in apple cups made by taking a slice 
from the stem end of the apples, and removing 
the pulp. If the apples are red, paste on the 
sides eyes, nose and mouth cut out of black or 



134 SALADS AND SANDWICHES 

white paper to form a face ; if the apples are 
yellow or white red paper can be used for this 
purpose. 

Hobgoblin Salad 

Cncumber Tomato jelly 

Radishes Lettuoe leaves 

Mayonnaise dressing Cress or parsley 

Take a cucumber and hollow it out to resemble 
a boat. Make a tomato jelly after the recipes 
found in the jellied salads. Pour this into tiny 
pumpkin molds. A lettuce leaf is put on top, and 
radishes cut to represent witches' faces crown the 
hobgoblin body. Mayonnaise dressing is poured 
inside the pumpkin cups, and into the cucumber 
boat in which the hobgoblins are placed. Deco- 
rate with parsley or cress around the boat. 

A Thanksgiving Salad 

Turnips Peas 

Carrots Mayonnaise dressing 

Lettuce leaves 

Parboil the turnips in slightly salted water 



SALADS FOR SPECIAL DAYS 135 

after they have been peeled. Cool, and carefully 
cut them to form cup-like receptacles. Scallop 
the top with a knife. Cook until tender in 
slightly salted water, then drain. Sprinkle each 
cup with a little pepper, and brush with butter. 
Mix together some boiled peas and carrots, season 
well, and dress with mayonnaise dressing. Fill 
into the turnip cups, and place each on a lettuce 
leaf on individual plates. 



Another Thanksgiving Salad 

Whole piokled beets Lima beans 

Cucumber pickle Celery 

Mayonnaise dressing 

Scoop out the centers from whole pickled 
beets. Boil the lima beans until tender in 
slightly salted water. Mix with some chopped 
cucumber pickle and celery or onion, dress with 
mayonnaise dressing, and fill into the beet cups. 
Chicken mixed with celery and pickle and a little 
onion also makes a good filling for these pickled 
beets. 



136 SALADS AND SANDWICHES 
Christmas Fruit Salad 

Slioed pineapple Currant jelly 

Nut meats Grated cheese 

Mayonnaise dressing Lettuce leaves 

Place lettuce leaves on individual plates, and 
on each plate place a slice of pineapple. Mix 
with a thick currant or cranberry jelly . some 
chopped nut meats, and heap up in the hole in 
the pineapple. Grate some cream cheese over 
the pineapple, and dot with mayonnaise. On 
each bit of mayonnaise place a candied cherry or 
cranberry. If liked a custard dressing may be 
used instead of the mayonnaise. Here you will 
have the Christmas colors of red, green and 
yellow. 



Christmas Vegetable Salad 

Pickled beets Cooked peas 

Celery Green mayonnaise 

Lettuce leaves 

Place lettuce leaves on individual plates, and 

on each plate place a beet cup made by scooping 

out some of the center of the whole pickled beets. 



SALADS FOR SPECIAL DAYS 137 

To a cupful of cooked, seasoned peas, add one- 
half cupful of chopped celery, and mix with green 
mayonnaise. Fill the pea mixture into the beet 
cups and place some mayonnaise on top of each, 
and on top of the mayonnaise place a tiny star 
cut out of pickled beet. 

Candle Salad 

Sliced pineapple Bananas 

Cream cheese Ground nut meats 

Mayonnaise or boiled dressing for fruit salads 

Place slices of pineapple on individual plates. 
Grate over the pineapple a little cream cheese 
and then spread with dressing. Cut the ends of 
some bananas (one for each pineapple slice) and 
stick the cut end of the banana into the hole in 
the pineapple slice to form the candle, the slice 
of pineapple serving as the holder. Place a can- 
died cherry on the top if you wish to represent a 
lighted candle or stick an almond meat in the 
top if the candle is unlighted. Sprinkle some of 
the nut meats over the dressing, but this may be 
omitted if preferred. Nice for birthday parties. 



138 SALADS AND SANDWICHES 
King Salad 

1 can tomatoes 1 slioe onion 

3 stalks celery Yz bay leaf 

3 cloves 3 peppercorns 

1 teaspoonful sugar Celery 

Mayonnaise dressing 2 tablespooufuls gelatine 

Lettuoe leaves 

Turn the tomatoes into a double boiler, add the 
onion, celery and other seasoning, and simmer 
slowly for twenty minutes. Pass through a sieve. 
Dissolve the gelatine in a little cold water, and 
stir into three cupfuls of the hot tomato puree. 
Turn into ring molds, or if you do not have these, 
invert tumblers after dipping them in cold water 
in the center of saucers, and pour the tomato 
puree around these. When set remove the tum- 
blers, and a ring will be left. Chop some tender 
celery into bits, mix with a good mayonnaise 
dressing and fill into center rings. Turn out on 
individual plates covered with lettuce leaves, and 
then fill. 



VIII 
Salad Sandwiches 



CHAPTER VIII 
SALAD SANDWICHES 

Salad sandwiches are those with a salad mix- 
ture for fillings. For these salad fillers one may 
use many of the green vegetables, such as lettuce, 
cress, celery, onion, tomatoes, radishes ; also 
beans, olives, pickles and such like. These sand- 
wiches are very appetizing, and are especially 
nice for spring and summer days. Most of the 
salad sandwiches should be made just a short 
time before they are to be served, while the vege- 
tables are fresh and still crisp. 

Tomato and Onion Sandwiches 

Tomatoes Spanish onions 

Lettuce leaves Mayonnaise dressing 

Salt and cayenne pepper Bread and butter 

Select large, firm tomatoes, and slice very thin. 

Spread some thin rounds of bread, just the size of 

141 



142 SALADS AND SANDWICHES 

the tomato rounds, with butter. Place on half 
of the slices crisp lettuce leaves, then a layer of 
mayonnaise, then a slice of tomato, one of onion, 
and another of tomato. Place the other slices of 
bread on top in sandwich fashion. Each slice of 
tomato and onion should be slightly dusted with 
salt and pepper. 

Tomato Sandwiches 

Tomatoes Cream cheese 

Mustard dressing Salt, pepper and paprika 

Sugar Brown bread 

Chop the tomatoes very fine, and mix with it 
the mustard dressing, salt, pepper and paprika, 
and one teaspoonful sugar. Spread slices of 
brown bread with cream cheese, then add a layer 
of the tomato mixture. 

Lettuce Sandwiches 

Lettuce Nuts 

Mayonnaise dressing Brown bread and butter 

Cut the bread into very thin slices, and spread 
well with butter, and place a crisp lettuce leaf on 



SALAD SANDWICHES 143 

each slice. Mix some chopped meats with the 
mayonnaise dressing, and place a layer of this on 
the lettuce leaf ; then form into sandwiches. 

Cucumber Sandwiches 

Cuoumbers Mayonnaise dressing 

Onion Bread and butter 

Chop the young cucumbers very fine, squeezing 
out as much of the moisture as possible. Chop 
the onion very fine, and add to the cucumber, mix 
with mayonnaise dressing and spread on slices of 
buttered bread. If you wish the onion may be 
omitted. 

Mint Cucumber Sandwiches 

Young cucumbers Fresh mint 

French dressing Bread and butter 

Slice the cucumbers very thin, and place in the 
French dressing and let stand for a while, then 
remove and place on thin slices of bread spread 
with butter. Sprinkle some finely chopped fresh 
mint over the cucumbers and place the top slice 
of buttered bread on to form the sandwich. 



144 SALADS AND SANDWICHES 
Celery Sandwiches 

Celery Pimolas 

Mayonnaise dressing Bread and butter 

Use the tender hearts of celery and chop fine 
with an equal quantity of pimolas. Mix with 
mayonnaise to make of the right consistency, 
and spread between thin slices of buttered bread. 

Sweet Pepper Sandwiches 

Sweet peppers Cream cheese 

Mustard, salt and pepper Brown bread and butter 

Chop either the sweet green or red pepper until 
fine, work them into an equal quantity of cream 
cheese, season with salt, pepper and a little mus- 
tard, or if preferred a little thick mayonnaise 
dressing can be used. Spread on thin slices of 
buttered brown bread. 

Piquant Salad Sandwiches 

Green peppers Onions 

Mayonnaise dressing Salt and pepper 

Paprika 

Chop the peppers fine and also the onion, using 
an equal quantity of each, season with salt and 



SALAD SANDWICHES 145 

pepper and a pinch of paprika. Mix with enough 
mayonnaise to make of right consistency and 
spread between slices of brown or white bread. 

Cress Sandwiches 

Watercress Bread and butter 

Mayonnaise dressing 

Spread the slices of bread with butter and then 
with mayonnaise dressing, sprinkle each slice over 
with sprigs of watercress, and form into sand- 
wiches. If liked a little chopped chicken breast 
can be mixed in with the mayonnaise dressing, 
and this will improve it for many. 

Olive Sandwiches 

Olives Mayonnaise dressing 

Cracker dust Bread and butter 

Pour boiling water over the olives and let 
stand about five minutes, then drain and cover 
with ice water. When cold and crisp wipe dry, 
.stone and chop very fine with a silver knife. 
Have a very stiff mayonnaise, and add a little 



146 SALADS AND SANDWICHES 

cracker dust, then mix in the chopped olives. 
Spread on thin slices of slightly buttered bread. 



Olive and Cheese Sandwiches 

Olives Cream cheese 

Mayonnaise dressing Bread and butter 

Use the olives stuffed with red peppers. Chop 
fine and blend into the cream cheese, add a little 
seasoned mayonnaise and spread on thin slices of 
buttered white or brown bread. 



Dutch Sandwiches 

1 cupful baked beans 1 tablespoonful parsley 

Yz cupful chopped celery 1 teaspoonful onion juice 

Mayonnaise dressing Brown bread and butter 

Chop the parsley and celery and mix with the 
baked beans, also onion juice if liked. Mix in 
enough seasoned mayonnaise dressing to make of 
the right consistency to spread. Season with a 
little salt and pepper if necessary, and spread be- 
tween slices of buttered brown bread. 



SALAD SANDWICHES U7 

Bean and Beet Sandwiches 

1 cupful baked beans Pickled beets 

Mayonnaise dressing Bread and butter 

Chop the pickled beets into bits, use two or three 
according to size, mix into the beans, and blend 
in a little mayonnaise dressing. Spread on thin 
slices of brown bread and form into sandwiches. 

Cabbage Sandwiches 

A heart of cabbage Lettuoe 

Celery White onion 

Mayonnaise dressing Bread and butter 

Use only the tender heart of a cabbage, and 
chop very fine, add a little chopped crisp celery, 
and one onion also chopped fine. Blend into this 
stiff mayonnaise dressing. Spread thin slices of 
bread with butter, and place on each slice a let- 
tuce leaf. Spread on some of the cabbage mix- 
ture, and form into sandwiches. 

Celery and Red Pepper Sandwiches 

Tender hearts of celery Sweet red peppers 

Cream cheese Mayonnaise dressing 

Chop the celery fine, and to each cup of celery 



148 SALADS AND SANDWICHES 

add one tablespoonful of chopped red pepper, and 
add stiff mayonnaise dressing. Spread thin slices 
of bread with cream cheese and spread with a 
layer of celery mixture, put on top slice spread 
with cream cheese. 

Salmon Salad Sandwiches 

1 can salmon 2 tablespoonfuls pickle 
3 hard-boiled eggs 1 teaspoonful mustard 

2 lemons Salt and pepper 
Lettuce leaves Butter or oil 

Remove all liquid, skin and bones from the 
salmon. Chop the pickles up very fine, also the 
hard-boiled eggs. Mix together, then add the 
seasoning and one tablespoonful melted butter or 
oil. Mix thoroughly and spread on very thin 
slices of buttered bread on which has been placed 
crisp lettuce leaves. Form into sandwiches. 

Chicken Salad Sandwiches 

1 cupful chicken l / 2 cupful celery 

Mayonnaise dressing Bread and butter 

Chop the chicken, also the celery, and mix, 
then blend in enough of seasoned mayonnaise 



SALAD SANDWICHES 140 

dressing to make of the right consistency to 
spread. Place between thin slices of buttered 
bread. 

Nut and Celeey Sandwiches 

Nuts Celery 

Mayonnaise dressing Bread and butter 

Mix together an equal quantity of chopped nuts 
and tender celery, and mix with mayonnaise to 
make of the right consistency to spread. Spread 
on thin slices of white or brown bread. 



Celery-Cheese Sandwiches 

Cream cheese Celery 

Euglish walnuts Mayonnaise dressing 

Bread and butter Salt and pepper 

Chop the celery very fine, and mix in the 
cream cheese, using an equal quantity of each; 
add a few chopped walnut meats, and enough 
mayonnaise to make of the right consistency 
to spread. Season with salt and pepper to 
taste. 



150 SALADS AND SANDWICHES 
Celery-Olive Sandwiches 

Olives Celery 

Mayonnaise dressing Bread and bntter 

Use an equal quantity of chopped olives and 
chopped celery for this filler. Mix to a paste 
with mayonnaise, and season to taste. Spread 
between thin slices of buttered bread. 



Olive-Pimento Sandwiches 

Pimentos Olives 

Mayonnaise dressing Bread and butter 

Chop the olives fine, and mix into the pimentos, 
add enough mayonnaise to season nicely, and use 
as a filler between slices of buttered bread. If 
liked lettuce leaves may be used also. 

Kadish Sandwiches 

Radishes Cucumber 

Lettuce leaves Onions 

Mayonnaise dressing Bread and butter 

Spread some very thin slices of bread with 
butter, and on each slice lay a lettuce leaf. To 
each half dozen radishes add one cucumber, and 



SALAD SANDWICHES 151 

two small onions. Chop very fine, and mix well 
together. Add enough well-seasoned mayonnaise 
to form a paste that will spread nicely, and use 
as a filler. 

Nasturtium Sandwiches 

Nasturtium leaves Hard-boiled eggs 

Mayonnaise dressing Bread and butter 

Chop the hard-boiled egg until fine, then add 
the mayonnaise and the nasturtium leaves chopped 
rather finely. Use the leaves according to the 
flavor desired. If you wish a sandwich with a 
" hot " flavor then use a good many of the leaves, 
but if you only wish them slightly hot then use 
fewer leaves. Use as a filler between buttered 
slices of either white or brown bread. 

Parsley Sandwiches 

Chopped parsley Fresh butter 

Salt and pepper Bread and butter 

Into a half pound of fresh butter blend in a 
half cupful of chopped parsley, season with salt 



152 SALADS AND SANDWICHES 

and pepper to taste. Spread on thin slices of 
bread. 



Beet and Egg Sandwiches 

Pickled beets Hard-boiled eggs 

Salt and pepper Bread and butter 

Melted butter 

Chop the hard-boiled eggs up fine, and season 
to taste with salt and pepper and a little melted 
butter ; then add chopped beet pickles, using about 
half the quantity of beets that you have of eggs. 
Spread on thin slices of buttered bread, and 
arrange in sandwich fashion. 



Pimento and Asparagus Sandwiches 

Boiled asparagus tips Pimentos 

Celery Mayonnaise dressing 

Lettuoe leaves 

To a cupful of asparagus tips that have been 
boiled in slightly salted water, add a half cup- 
ful of chopped pimentos, and one-half cupful of 
chopped celery. Mix with thick mayonnaise 



SALAD SANDWICHES 153 

dressing. Place a lettuce leaf on each slice of 
buttered bread, and use this mixture for a filler. 



Onion-Cheese Sandwiches 

1 Bermuda onion Cream cheese 

Mayonnaise dressing Salt 

Chop the onion up fine, and season with salt ; 
then stir into cream cheese ; add enough mayon- 
naise to make of a nice consistency to spread, and 
use as a filler between buttered slices of brown 
or white bread. 



Cabbage Sandwiches 

Heart of cabbage Mayonnaise dressing 

Bread and butter Salt and pepper 

Chop the tender heart of cabbage very fine, and 
season well with salt and pepper and a little 
sugar; add enough mayonnaise to make of the 
right consistency, and use as a filler between white 
or brown bread. Lettuce leaves may be used in 
these sandwiches if preferred. 



154 SALADS AND SANDWICHES 
Cabbage-Potato Sandwiches 

Heart of cabbage Cold boiled potatoes 

1 onion Mayonnaise dressing 

Chop the cabbage and onion up very fine, also 
chop the potatoes or else slice in very thin slices. 
If slices are used place these on the buttered 
bread, and place the cabbage and onion mixture 
moistened with mayonnaise between. If the 
potato is chopped mix all the ingredients thor- 
oughly together, and blend in the mayonnaise. 
Season with salt and pepper to make them tasty. 



IX 

Sweet Sandwiches 



CHAPTEE IX 
SWEET SANDWICHES 

Sweet sandwiches are especially nice to serve 
at teas, receptions and luncheons, and also make a 
good picnic sandwich. They usually have some 
sort of fruit filling, and one can have quite a 
variety by using different combinations. 

Ginger Sandwiches 

1 cupful preserved ginger Thick sweet cream 

Bread and butter 

Chop the preserved ginger very fine and blend 
with it enough of the thick cream to make of the 
right consistency to spread nicely. Butter thin 
slices of brown bread, spread this mixture upon 
it, and form into sandwiches. 

157 



158 SALADS AND SANDWICHES 
Ginger and Orange Sandwiches 

Candied orange peel Preserved ginger 

Orange juice Ginger syrup 

Chop the candied orange peel and the preserved 
ginger until fine, using an equal quantity of each. 
Mix in enough of ginger syrup and orange juice 
to make it of the right consistency. Spread on 
thin slices of bread spread with unsalted butter. 



Ginger-Nut Sandwiches 

Preserved ginger Nuts 

Brown sugar Thick sweet cream 

Chop the ginger and nuts and blend together, 
using an equal quantity of each. Then work in 
the sugar, about a tablespoonful to a cupful of 
the mixture, moisten with the cream. Spread be- 
tween thin slices of bread. 



Maple Sandwiches 

Maple sugar Dates 

Nuts Thick sweet cream 

Run the dates and nuts through a food chopper, 



SWEET SANDWICHES 159 

using half as many nuts as dates ; add to each 
cupful of this mixture a fourth cupful of maple 
sugar and work in until well mixed, then add 
enough thick sweet cream to make of the right 
consistency to spread nicely. Spread on thin 
slices of buttered white or brown bread and form 
into sandwiches. 



Chocolate Sandwiches 

Sweet ohocolate Nut meats 

Brown sugar Thick sweet cream 

Vanilla Bread and butter 

Melt the chocolate, and then add the sugar and 
cream. To two squares of melted chocolate add 
one-half cupful of brown sugar and two table- 
spoonfuls of thick cream. Flavor with a teaspoon- 
ful of vanilla, and add enough finely chopped nut 
meats to make of the right consistency to spread. 
Use as a filling between very thin slices of bread, 
— or a delicious sandwich can be made by spread- 
ing it on thin slices of stale sponge cake or any 
loaf cake. 



160 SALADS AND SANDWICHES 
Banana Sandwiches 

Bananas Peanuts 

Lemon juioe Sugar 

Slice the good ripe bananas very thin, and 
sprinkle with sugar and lemon juice. Spread 
thin slices of bread with butter, and sprinkle over 
them finely chopped or ground roasted peanuts. 
Place on top of this slices of the bananas, then the 
top slice of bread. 

Strawberry Sandwiches 

Preserved strawberries Coeoanut 

Pineapple juice Bread and butter 

Take a glass of thick strawberry preserves, and 

add a tablespoonful of pineapple juice, then work 

into it enough of grated coeoanut to make of the 

right consistency to spread. 

Quince Sandwiches 

Quince jelly Fresh mint 

Mix the jelly with a few shredded mint leaves, 
or crystallized mint may be used. Spread thin 



SWEET SANDWICHES 161 

slices of bread with butter, and then spread the 
jelly on this, and form into sandwiches. Cut into 
dainty shapes and garnish with mint. 

Currant Sandwiches 

Currant jelly Nut meats 

Mix a cupful of currant juice and one-half cup- 
ful of hickory -nut or pecan nut meats that have 
been chopped fine, and spread on buttered bread. 

Fig Sandwiches 

Figs Nut meats 

Thick sweet cream Lemon juice 

Kun the figs and nuts through a food chopper, 
using an equal quantity of each ; then work into a 
paste with a little sweet cream and lemon juice, 
or if preferred a little vanilla may be used instead 
of the lemon juice. Spread on thin slices of 
bread and form into sandwiches. 

Pineapple Sandwiches 

Preserved pineapple Dates 

Pineapple juice Bread and butter 

Chop the preserved pineapple, and add half as 



162 SALADS AND SANDWICHES 

much chopped dates. Mix into a paste with a 
little pineapple juice, or syrup from the preserved 
pineapple. Spread on thin slices of white or 
brown bread, and form into sandwiches. 



Cherry and Almond Sandwiches 

Candied or preserved cherries Almonds 

Almond flavoring Thick sweet cream 

Chop the cherries, and blanch the almonds and 
pound into a paste, mix the two well together ; 
then add the almond flavoring and the cream and 
blend all together. Spread on thin slices of bread 
and form into sandwiches. 



Honey Sandwiches 

Dates and raisins Nuts 

Honey Orange juice 

Run the dates, raisins and nuts through a food 
chopper, using an equal quantity of each. To 
each cupful of this mixture add two tablespoon- 
fuls of honey and one of orange juice. Spread 
between thin slices of buttered bread. 



SWEET SANDWICHES 163 

Tutti-Frutti Sandwiches 



Dates and figs 




Almonds 


Candied orange 


and lemon 


Candied oherries 


peel 


Pineapple juice 


Citron 



Chop an equal quantity of dates and figs very 
fine, add one-half as many candied cherries 
chopped, and a little bit of candied orange peel, 
lemon peel and citron. If you use a cup each of 
dates and figs, then have a half cupful of candied 
cherries, and one tablespoonful each of the other 
fruits. Blanch a cupful of almonds and grind. 
Moisten with pineapple juice to make a paste that 
will spread nicely. Spread on thin slices of bread, 
and form into sandwiches. 



Date Sandwiches 

1 cupful of dates Thick sweet oream 

% cupful of nut meats 

Stone the dates and chop, and then add one-half 
cupful of nut meats chopped fine. Work into a 
paste with a little thick cream flavored with va- 
nilla. Spread between thin slices of bread. 



164 SALADS AND SANDWICHES 
Nut and Kaisin Sandwiches 

1 cupful of raisins y?. cupful nut meats 

Thick sweet cream 1 teaspoonful orange juioe 

Kun the raisins through a food chopper, also 
the nuts, add the orange juice and enough thick 
sweet cream to make a paste that will spread 
nicely. Spread on slices of buttered brown 
bread, and form into sandwiches. 



Cocoanut Sandwiches 

% cupful grated chocolate y 2 cupful cocoanut 

Thick sweet cream yi cupful sugar 

Use bitter chocolate and mix with the cocoanut 
and the sugar ; then add enough thick sweet 
cream to make of the right consistency to spread. 
Use as a filler between thin slices of buttered 
bread, wafers, or stale sponge cake. 

Lemon-Date Sandwiches 

1 cupful ohopped dates Lemon juice 

Yz cupful candied lemon rind 

Cut the lemon rind into bits, and stir into the 



SWEET SANDWICHES 165 

chopped dates, add enough lemon juice to make 
of the right consistency to spread ; or if preferred 
thick sweet cream may be used. 



Prune-Cheese Sandwiches 

Prunes Cream oheese 

Thick cream Sugar 

Wash the prunes thoroughly, and cover with 
water and soak overnight ; in the morning add a 
half cupful of sugar, and simmer very slowly 
until tender and the juice is all absorbed. To a 
cupful of the prune pulp add a half cupful of 
grated cheese, and a little thick cream if needed. 
Use as a filler between whole wheat or brown 
bread. 



Prune-Pecan Sandwiches 

Large prunes Pecan nut meats 

Sweet cream Bread and butter 

Wash the prunes thoroughly and soak over- 
night. In the morning simmer slowly until ten- 



166 SALADS AND SANDWICHES 

der, adding about two tablespoonfuls of sugar to 
each half pound of prunes. Kemove the seeds 
and mash up, and add an equal quantity of 
chopped nut meats; add a very thick sweet 
cream, or, if of the right consistency to spread, 
this may be omitted. Spread thin slices of white 
or brown bread with fresh butter, and use the 
prune and nut mixture for a filler. 



Orange Marmalade Sandwiches 

}i dozen oranges 1 lemon 

1 cupful sugar 1 cupful walnut meats 

Remove the skin and seeds from the oranges 
and shred up into bits ; add a little of the yellow 
rind, being careful not to get any of the bitter 
white pith. Slice the lemon in very thin slices. 
Add a little water and simmer for fifteen or 
twenty minutes, then add the sugar and the 
nut meats and boil down to a thick marmalade. 
Spread between thin slices of bread, or on graham 
crackers. 



SWEET SANDWICHES 167 

Fig Marmalade Sandwiches 

Rhubarb Bread and butter 

Candied orange rind Figs 

1 lemon Sugar 
Cream cheese 

Cut up the rhubarb into small pieces, and to 
each quart add one-half pound of figs cut up into 
bits, one-half cupful of candied orange peel, the 
grated rind and juice of one lemon, and two 
pounds of sugar. Boil down to a thick marma- 
lade. Spread thin slices of bread with cream 
cheese worked into a paste with thick cream. 
Use the marmalade as a filler between the thin 
slices of bread. If liked the cheese may be 
omitted, but most people will like it with the 
cheese as it gives the sandwiches a delicious 
flavor. 



Cinnamon Sandwiches 

Cinnamon Unsalted butter 

Raisin bread Sugar 

Blend a tablespoonful of cinnamon into one- 
half cupful of unsalted butter, or as nearly un- 



168 SALADS AND SANDWICHES 

salted butter as you can obtain. Stir in two 
tablespoonfuls of brown sugar. Spread this on 
thin slices of raisin bread, and place together in 
sandwich fashion. 



Mint Sandwiches 

Pear preserves Bread and butter 

Fresh mint 

To each pint of thick pear preserves add 
about a fourth cupful of fresh mint chopped 
fine. Use as a filler between thin slices of but- 
tered bread. 



Graham Cracker Sandwiches 

Figs Dates 

Raisins Nut meats 

Graham crackers Sweet cream 

Eun the fruits and nuts through a food chopper 
using an equal quantity of each. Use enough 
thick sweet cream to make of the right consist- 
ency, spread on graham crackers, and place to- 
gether in sandwich fashion. 



SWEET SANDWICHES 169 

Sponge Cake Sandwiches 

Stale sponge cake Currant preserves 

Slice the sponge cake in thin slices, and toast a 
delicate brown in the oven, then spread each slice 
with thick currant or strawberry preserves, and 
place together in sandwich fashion. If liked a 
few chopped nut meats may be added to the pre- 
serves. 



X 

Substantial Sandwiches 



CHAPTER X 
SUBSTANTIAL SANDWICHES 

Substantial sandwiches are those that have 
meat, egg, cheese, nuts, etc., for the fillers ; these 
are best adapted to the picnic and lunch baskets. 
They are nice to serve at luncheons when there is 
no meat on the menu, and are satisfying for most 
occasions at which sandwiches are served. 

Ham Sandwich No. 1 

Cold boiled ham Hard-boiled eggs 

Butter Lemon juice 

French mustard Pepper 

Chop some cold boiled ham very fine, and to 
every cupful of ham add the yolks of two hard- 
boiled eggs, one tablespoonful of melted butter, 
one teaspoonful lemon juice, one teaspoonful mus- 
tard, and one-fourth teaspoonful of white pepper. 
Mix into a paste and spread on thin slices of but- 
tered bread, and form into sandwiches. 

173 



174 SALADS AND SANDWICHES 
Ham Sandwich No. 2 

Cold boiled ham Picklea 

Mayonnaise 

To each cupful of chopped cold boiled ham add 
two crisp pickles chopped fine. Mix with mayon- 
naise and spread on whole wheat or brown bread. 



Chicken Sandwich No. 1 

Cold boiled chicken Celery 

Cream dressing Blanched almonds 

Chop the breast of chicken very fine, add to 
each cupful one tablespoonful of celery, one-half 
cupful of chopped almonds, and enough highly 
seasoned thick cream sauce to make a mixture 
that will spread nicely. Use as a filler between 
thin slices of buttered bread. 



Chicken Sandwich No. 2 

Cold boiled chicken Olives 

Not meats Cream dressing or mayonnaise 

To a cupful of chopped chicken add a half 
cupful of chopped olives, and one-half cupful of 



SUBSTANTIAL SANDWICHES 175 

chopped nut meats. Add enough cream dressing 
or mayonnaise to make a mixture of the right 
consistency to spread. Use as a filler between 
thin slices of buttered bread. 

Lamb Sandwiches 

Cold roast lamb Hard-boiled eggs 

Mayonnaise dressing Salt, pepper and paprika 

Mince the lamb fine, and to each cupful add 
two hard-boiled eggs chopped, and season to 
taste. Add enough mayonnaise or thick cream 
sauce, or just thick cream to make of the right 
consistency to spread. 

Turkey Sandwiches 

Cold boiled turkey Olives 

Almonds Lettuce leaves 

Mayonnaise 

To a cupful of chopped turkey meat add a half 
cupful of chopped almonds, one-fourth cupful of 
stuffed olives also chopped fine. Add enough 
mayonnaise dressing to make of the right con- 
sistency. Spread thin slices of bread with butter, 



176 SALADS AND SANDWICHES 

and then place crisp lettuce leaves on top. Place 
the turkey filling between the lettuce and form 
into sandwiches. 



Beef Sandwiches 

Cold roast beef Pimentos 

Salt and pepper Melted butter 

Chop the cold beef fine and to each cupful 
of the meat add one dozen pimentos chopped. 
Season with salt and pepper, and add enough 
butter or thick sweet cream to make of the right 
consistency. Spread on thin slices of buttered 
bread. 

Tongue Sandwiches 

Boiled tongue Mayonnaise dressing 

Parsley Bread and butter 

Chop the tongue fine, and add one tablespoon- 
ful chopped parsley. Watercress may be used, 
or shredded lettuce leaves. Mix with enough of 
the mayonnaise dressing to make of the right 
consistency. Spread on thin slices of bread. 



SUBSTANTIAL SANDWICHES 177 
Lobster Sandwiches 

Lobster Lenion juice 

Nutmeg and paprika Butter 

Pound the lobster meat fine, add to each cupful 
of the meat one-fourth cupful of the coral, dried 
and mashed smooth, a tablespoonful of lemon 
juice, and one-half cupful of soft butter. Mix all 
to a smooth paste, and spread between thin slices 
of bread and butter. 



Oyster Sandwiches 

1 pint of raw oysters l / z teaspoonful salt 

3 tablespoonfuls of cracker 2 tablespoonfuls of butter 

crumbs % cup cream 

2 eggs 1 teaspoonful lemon juice 

X teaspoonful pepper 

Remove the muscles from a pint of solid raw 
oysters and chop fine, add the seasoning, with a 
dash of cayenne. Put the butter in a saucepan 
and add the oysters and the cracker crumbs and 
heat until steaming; then add the thick cream 
into which has been beaten the yolks of the eggs. 
Stir until the mixture thickens. Remove from 



178 SALADS AND SANDWICHES 

the fire, add the lemon juice and more seasoning 
if not tasty enough. Set aside until cool, then 
spread on slices of buttered bread. 

>\ 

Fish Sandwiches 

Cold boiled fish Onion 

Vinegar Mayonnaise 

Watercress Bread and butter 

Take any good boiled fish and pick into bits, 

add a slice of onion chopped fine and a little 

tarragon vinegar. Moisten with mayonnaise. 

Chop a bunch of watercress and mix with some 

of the mayonnaise. Spread this on buttered 

bread, then add the fish mixture, and press the 

slices lightly together. 

Salmagundi Sandwiches 

1 herring Chicken breast 

l /$ cupful ham 2 hard-boiled eggs 

Onion French dressing 

Wash, skin and bone the Holland herring and 
chop very fine; add the chicken breast and the 
ham also chopped fine, and the hard-boiled eggs 



SUBSTANTIAL SANDWICHES 179 

and the onion all chopped as fine as possible. 
Blend together with French dressing, and spread 
on buttered slices of bread. Other kinds of meat 
may be combined in making these sandwiches. 

Meat and Nut Sandwiches 

Cold boiled meat Roasted peanuts 

Melted butter Worcestershire sauce 

Salt and pepper Tomato ketchup 

For these sandwiches you may use any kind of 
cold boiled meat. Chop fine. Kun an equal 
quantity of roasted peanuts through a meat 
grinder, and mix with the meat, season with salt, 
pepper and the sauce and ketchup ; then blend in 
enough melted butter to make of the right con- 
sistency to spread. Place between slices of but- 
tered bread. 

Bacon Appetizer Sandwiches 

Bacon Onions 

Green peppers Egg 

Salt and pepper 

Fry the bacon until crisp, then break up into 
bits, add the onions and green peppers chopped 



180 SALADS AND SANDWICHES 

fine, using about three small onions and one large 
green pepper to each six slices of bacon. Season 
to taste, then when the onion and pepper is cooked 
enough, stir in one egg. Stir until thoroughly 
mixed, then spread on thin slices of bread. 

Mutton Sandwiches 

Cold boiled or roasted mutton Capers 

Mint Lemon juice 

Salt and pepper Lettuce leaves 

Chop the mutton fine, and to each cupful of the 
mutton add one teaspoonful of chopped mint, one 
teaspoonful of capers, one tablespoonful of lemon 
juice, and salt and pepper to taste. Spread thin 
slices of bread with butter, and place a crisp let- 
tuce leaf on each slice. On half of the slices 
spread the mutton mixture, and then place the 
other slices on top in sandwich fashion. 

Sausage Sandwiches 

Sausage Celery 

Lettuce leaves Paprika 

Fry the sausages until a nice brown, and when 



SUBSTANTIAL SANDWICHES 181 

cold mix into it a little cut up celery, and season 
with paprika. If liked a little lemon juice can be 
added, or a few chopped pickles. Spread the 
bread with butter and place on them crisp let- 
tuce leaves, then place between them the sausage 
mixture. 

Bacon and Egg Sandwiches 

Bacon Butter 

Hard-boiled eggs Lettuce leaves 

Fry the bacon until crisp, and break into bits. 

Mix with hard-boiled egg yolks worked into a 

paste with a little butter. Spread between slices 

of bread. Lettuce leaves can be used in these 

sandwiches if liked. A little parsley mixed in 

with the bacon and egg will also improve them 

for many. 

Sardine Sandwiches 

A box of sardines 2 hard-boiled eggs 

French mustard }4 teaspoonful horseradish 

Remove bones and skin from the sardines, and 
chop fine ; add two hard-boiled eggs, chopped, 



182 SALADS AND SANDWICHES 

and season with mustard and horseradish ; use 
about one-half teaspoonful of the mustard. If 
preferred use lemon juice instead of the prepared 
horseradish. Mix all the ingredients well to- 
gether, and spread between thin slices of bread 
and butter. 

Anchovy Sandwiches 

Hard-boiled eggs Anchovy essence 

Olives Bread and butter 

Kub the yolks of the hard-boiled eggs to a 
paste, add a few chopped olives, and season to 
taste with anchovy essence. Spread on thin 
slices of bread and cut into fancy shapes after 
forming them into sandwiches. 



Egg Sandwiches 

Hard-boiled eggs Melted butter 

Vinegar Salt and pepper 

Chop the whites of the eggs fine and work the 
yolks into a paste with the melted butter ; season 
to taste with salt, pepper, and vinegar. Blend 



SUBSTANTIAL SANDWICHES 183 

the whites and yolks together, and spread on thin 
slices of buttered bread. If preferred mayonnaise 
dressing may be used to moisten the mixture in- 
stead of the butter and vinegar. Worcestershire 
sauce is also excellent mixed with the egg. 



Deviled Sandwiches 

Hard-boiled eggs Cream cheese 

Capers Mustard arid paprika 

Mayonnaise dressing Salt and pepper 

Mix into a half pound of cream cheese worked 
to a paste three hard-boiled eggs chopped very 
fine, add a few capers chopped fine, and season 
with the mustard, salt and paprika and a pinch of 
cayenne. Add enough mayonnaise to make of 
the right consistency, and spread on thin slices of 
buttered bread. Form into sandwiches. 



Cream Cheese Sandwiches 

Cream oheese English walnuts 

Mayonnaise dressing Brown or graham bread 

Mix together the cream cheese and the chopped 



184 SALADS AND SANDWICHES 

walnuts, using an equal quantity of each, add 
enough thick mayonnaise dressing to make of a 
nice consistency to spread. Spread on thin slices 
of brown or graham bread. 



Pimento Sandwiches 

Cream cheese Pimentos 

Mayonnaise dressing Bread and butter 

Chop the pimentos fine and work into the cream 
cheese, using an equal quantity of each, then blend 
in some thick mayonnaise dressing. Spread on 
thin slices of white bread. 



Cheese and Peppee Sandwiches 

Cream cheese Green peppers 

Salt and pepper Thick cream 

Chop the peppers very fine and work into soft 

cream cheese, season with salt and pepper, and a 

little mustard if liked. Add just enough cream 

to make of the right consistency and spread on 

thin slices of bread. 



SUBSTANTIAL SANDWICHES 185 
Olive and Cheese Sandwiches 

Cream cheese Olives 

Mayonnaise dressing Brown or graham bread 

Chop the olives fine, and mix into an equal 
quantity of cream cheese, moisten with enough 
thick mayonnaise to make a nice paste. Spread 
on thin slices of buttered brown or graham bread. 



Sweetbread Sandwiches 

Cooked sweetbreads Pimolas 

Lettuce French dressing 

Chop the sweetbreads and olives or pimolas to- 
gether, using an equal amount of each, add a 
little shredded lettuce, and moisten with well- 
seasoned French dressing. Spread on thin slices 
of white bread. 



Caviare Sandwiches 

Fresh caviare Lemon juice 

Lobster Salt and pepper 

Season the caviare with lemon juice and a dash 
of salt and pepper, and spread on thin slices of 



186 SALADS AND SANDWICHES 

buttered bread ; over this lay a little minced 
lobster, and put on the top slice of buttered bread. 

Nut Sandwiches 

Almonds English walnuts 

Pecans or hiokory-nuts Maple sugar 

Thick cream Bread and butter 

Grind an equal quantity of the different nuts 
through a food chopper ; to each cupful of nuts 
add one tablespoonful maple sugar, and enough 
thick cream to make a paste that will spread nicely. 
Use as a filling between thin slices of bread. 

Peanut Butter Sandwiches 

Peanut butter Paprika 

Olives Bread and butter 

Add a few chopped olives to the peanut butter, 
and a little paprika. Mix thoroughly and spread 
on thin slices of white or graham bread. 

College Sandwiches 

Peanut butter Sweet milk chocolate 

Bread and butter 

Grate the chocolate and stir into the peanut 



SUBSTANTIAL SANDWICHES 187 

butter, and spread on thin slices of buttered bread. 
These make nourishing sandwiches that are ex- 
cellent for the children's school lunches. 

Nut Bread and Cheese Sandwiches 

Nut bread Cream cheese 

Paprika Salt and pepper 

Thick sweet cream 

Work the cream cheese into a paste with a little 
thick cream or mayonnaise dressing. Season to 
taste, and spread on thin slices of buttered nut 
bread. 

Pineapple-Nut Sandwiches 

Candied pineapple Chopped nut meats 

Thick cream Bread and butter 

Chop the candied pineapple, add to the nuts, 
and make of the right consistency with thick 
cream. Spread on thin slices of bread and make 
into sandwiches. 

Peanut Sandwiches 

Roasted peanuts Mayonnaise dressing 

Skin fresh roasted peanuts and pass through a 



1S8 SALADS AND SANDWICHES 

food chopper, then mix with a little thick mayon- 
naise, well seasoned with salt. Spread on thin 
slices of buttered white or brown bread ; or it is 
nice to have one slice brown and the other slice 
white. 

Musheoom Sandwiches 

Fresh mushrooms Cold cooked ohicken 

Butter Salt, pepper 

Paprika 

Peel the mushrooms and fry in butter until 

tender, add chicken, season well with salt and 

pepper and paprika. Spread on thin slices of 

buttered bread. 

Combination Sandwiches 

Yz cupful boiled ham %, cupful chicken 

3 hard-boiled eggs 2 sardines 

2 cucumber pickles % cupful celery 

Salt and pepper Mayonnaise dressing 

Chop the meats up fine, also the eggs and 
pickles, celery and sardines. Season with salt 
and pepper and add enough mayonnaise to make 
of the right consistency to spread ; but if preferred 



SUBSTANTIAL SANDWICHES 189 

melted butter or thick sweet cream may be used. 
Spread on buttered bread, and form into sand- 
wiches. 

Dried Beef Sandwiches 

Dried beef Cucumber pickles 

Bread and butter Mayonnaise dressing 

Shred the dried beef up into bits, chop the 
cucumber pickles up quite fine, and mix with the 
beef. Add enough thick mayonnaise to make of 
a nice consistency to spread, and use as a filler 
between thin slices of white or brown bread. 



Spiced Dried Beef Sandwiches 

l / z pound dried beef Bread and butter 

y 2 cupful spiced vinegar 

Make a spiced vinegar as you would make for 
sweet pickles, adding mixed spices, sugar, and 
pepper to the vinegar. The vinegar ought not to 
be too strong. Place the beef in the vinegar and 
simmer slowly until all the vinegar has been ab- 
sorbed. Butter thin slices of bread, and place a 



190 SALADS AND SANDWICHES 

lettuce leaf on half the slices, then spread with 
the dried beef, and form into sandwiches. 

Spiced Fish Sandwiches 
Fish spiced in the same manner is fine to use in 
sandwiches. Do not have the vinegar too strong. 
These spiced meat sandwiches are very appetizing. 

Flaked Fish Sandwiches 

1 cupful flaked fish Salt and pepper 

3 tablespoonfuls chopped ]A, cupful mayonnaise 

celery 1 tablespoonful Worcester- 

1 tablespoonful chopped cu- shire sauce or tomato 

cumber pickles catsup 

Bread and butter 

Mix the ingredients well together, seasoning 
with salt and pepper to taste. Use as a filler be- 
tween thin slices of buttered bread. 

Club Sandwiches 

Bacon Chicken or turkey 

Lettuoe Bread and butter 

Place on a slice of thin buttered bread a crisp 
lettuce leaf, on top of this place a slice or two of 



SUBSTANTIAL SANDWICHES 191 

very thin cooked bacon ; then a slice of cooked 
chicken or turkey, then two more slices of thin 
bacon, and on top of this a lettuce leaf. Cover 
with a slice of buttered bread. Press firmly with 
the hand. 

Toasted Cheese Sandwiches 

Cream cheese Bread and butter 

Place a slice of cream cheese between slices of 
bread spread but slightly with butter. Place in 
the oven and toast a delicate brown on both sides. 
Sprinkle the cheese with a little salt and paprika 
before putting in the sandwiches. 



Index 



Anchovy Sandwiches . 
Another Thanksgiving 

Salad 

Apple Salad 

" and Date Salad . . 

" and Sweet Pepper 

Salad 

Art of Salad Making . . . 
Aspic Salmon Salad . . . 

Bacon and Egg Sand- 
wiches ... 
" Appetizer Sandwiches 
" Bean Salad . . 
" Dandelion Salad 
" Potato Salad . . 

Baked Apple Salad . 

Banana Sandwiches . 
" and Orange Salad 
" and Pineapple 
Salad .... 

Bean and Beet Sandwiches 
" and Egg Salad . 
" and Onion Salad 

Beef Sandwiches . . 

Beet and Bean Salad . 
" and Egg Salad . 
" and Egg Sandwiches 
" and Onion Salad 

Boiled Dressing . . 



182 

"35 
93 
94 

48 

13 
112 



181 

179 

68 

68 

67 

94 

160 

88 

89 

147 

77 

77 

176 

i°5 

5° 

152 

5° 
3° 



Cabbage Sandwiches . . 147 

" Sandwiches . . 153 
" and Nut Salad . 42 
" Cucumber Salad 43 
" Salad in Green 

Pepper Cases . . 42 
" Potato Sand- 
wiches .... 154 

California Salad 93 

Candle Salad 137 

Carrot Salad No. I .... 52 
" Salad No. 2 .... 52 
Cauliflower Salad .... 43 
Caviare Sandwiches . . . 185 
Celery Sandwiches .... 144 
" and Cheese Sand- 
wiches . ... 149 
" and Pear Salad . . 91 
" and Red Pepper 

Sandwiches .... 147 
" Cheese Salad ... 40 
" Olive Sandwiches . 150 
" Onion Salad .... 41 
" Potato Salad ... 41 

Cheese Salad 82 

" and Pepper Sand- 
wiches 184 

Cherry and Almond Salad 86 
" and Almond Sand- 
wiches 162 



193 



194 



INDEX 



Cherry and Banana Jellied 

Salad .... 8 7 
« Celery Salad . . 87 
Chicken-Cucumber Salad . 67 
« Salad No. 1 ... 65 
« Salad No. 2 ... 66 
« Salad Sandwiches 148 
« Sandwich No. 1 . 174 
« Sandwich No. 2 . 174 
Chili Dressing . . . • 3 1 

Chocolate Sandwiches . .159 
Christmas Fruit Salad . .136 
«< Vegetable Salad 136 
Cinnamon Sandwiches . . 167 
Club Sandwiches . . . . 19° 
Cocoanut Sandwiches . .164 
College Sandwiches . .186 
Combination Sandwiches 188 
" Fruit Salad . '" 
« Vegetable Salad 107 
Corn Jellied Salad . . "2 

Crab Salad in Tomato 

Cases 73 

Cream Cheese Sandwiches 183 

Cress Salad 49 

" Sandwiches .... *45 

Cucumber Salad 1*3 

«« Sandwiches . . 143 

« and Potato Salad 47 

«< Tomato Salad . 59 

« Veal Salad . . 80 

Currant Sandwiches . . .161 

Curry Dressing .... 3 2 

Custard Dressing for Fruit 

Salads 33 

Date and Cream Cheese 

Salad 95 

« and Grapefruit Salad 94 
« Salad in Orange'Cups 123 



Date Sandwiches . . 
Deviled Sandwiches . 
Dried Beef Sandwiches 
Dublin Salad .... 
Dutch Sandwiches . . 



163 

183 

189 

46 

146 



Easter Cheese Salad . 127 
« Egg Salad ... 129 
" Egg and Cheese 

Salad 128 

»< Flower Salad . .130 

Lily Salad . . .129 

« Potato Salad . .128 

Egg Salad 7 s 

» Sandwiches . . . .182 

" Beet Salad 7 8 

« Salad with Tomato 
Mayonnaise . . . . 61 
Erin Salad I26 



Fig Sandwiches 



161 



« Marmalade Sandwiches 167 

Fish Sandwiches . . . . I7 8 

Flaked Fish Salad . . . 73 

« Fish Sandwiches . 190 

« Fish and Potato 

Salad . . ... 74 

Fourth of July Salad . . 13 l 

« 11 «i Fruit Salad 132 

French Dressing . . . . 3 2 

Fruit Salads 83 

Garnishing Salad . . . 19 
Ginger Sandwiches . . • '57 

« and Orange Sand- 
wiches J 58 

" Nut Sandwiches . 158 
Good Luck Salad . . . . ! 33 



INDEX 



195 



Graham Cracker Sand- 
wiches 168 

Grapefruit Salad . ■. . . 89 

u Tomato Salad . 99 
" Pistachio Nut 

Salad ... 98 
Green Pea and Chicken 

Salad .... 76 
" « and Lamb Salad 75 
" " and Veal Jel- 
lied Salad . . 107 
Green Pepper Salad ... 45 

Hallowe'en Salad . . . 133 

Ham Salad 65 

" Sandwich No. 1 . . . 173 
" Sandwich No. 2 . . .174 

Heart Salad 124 

" Fruit Salad . . . .125 

Heavy Salads 63 

Henry IV Salad 44 

Hobgoblin Salad . . . .134 
Honey Sandwiches . . . 162 
" Dressing for Fruit 

Salads 34 

Japanese Salad .... 69 
Jellied Asparagus Salad .1*5 
" Chicken Salad . . 103 
" Egg Salad . . . .111 
" Lamb Salad . . . 106 
" Pea and Carrot Salad 106 
" Potato Salad . . 114 

" Salads 10 1 

" Tomato Salad ... 108 

Lamb Sandwiches . . . 175 

Lemon-Date Sandwiches . 164 

" Syrup Dressing . . 35 

Lettuce Salad 39 



Lettuce Sandwiches . . . 142 

" Surprise Salad . . 40 

Lobster Sandwiches ... 77 

Macaroni Salad .... 81 
" Tomato Salad . 81 
Maple Sandwiches . . . .158 
Mayonnaise Boiled Dress- 
ing 28 

" Cream Dressing 29 
" Green Dressing 28 
- SourCream 

Dressing ... 29 
h Uncooked Dress- 
ing 27 

Meat Salad 74 

" and Nut Sandwiches 179 

Melon Salad 98 

Mint Sandwiches . . . .168 
** Cucumber Salad . . 54 
" Cucumber Sand- 
wiches 143 

" Cucumber Jelly Salad 117 
Molded Dandelion Salad . 116 
Mushroom Sandwiches . .188 
Mustard Dressing .... 30 
Mutton Sandwiches . . .180 

Nasturtium Sandwiches i 5 1 
Nut Sandwiches ..... 186 
11 and Celery Sandwiches 149 
" and Prune Salad ... 9^ 
" and Raisin Sandwiches 164 
" Bread and Cheese 
Sandwiches .... 187 

Olive Sandwiches . . . 145 
" and Celery Salad . 48 
" and Cheese Sand- 
wiches 146 



196 



INDEX 



Olive and Cheese Sand- 
wiches 185 

" Pimento Sandwiches 150 
Onion-Cheese Sandwiches 153 
Orange Jelly Salad . . .119 
" Marmalade Sand- 
wiches 166 

Oyster Salad 70 

" Sandwiches . . . 177 
" and Sweetbread 

Salad 70 

Parsley Sandwiches . . 151 

Patriotic Salad 131 

Pea and Nut Salad ... 76 

Peach Salad 90 

Peanut Sandwiches . . . 187 
" Butter Sandwiches 186 

Pear Salad 90 

Pimento Dressing . . . . 3 1 
11 Sandwiches . . .184 
" and Asparagus 

Sandwiches . . 152 

" Celery Salad . .113 

Pineapple Dressing ... 34 

- Nut Sandwiches 187 

" Tomato Salad . 100 

" Sandwiches . .161 

Piquant Salad Sandwiches 144 

Plum Salad 92 

Potato Salad No. I ... 45 
" Salad No. 2 ... 46 

Prune Salad 95 

" Cheese Sandwiches 165 
" Pecan Sandwiches . 165 

Quince Sandwiches . . 160 

Radish Sandwiches . .150 
m and Olive Salad . 48 



Red Pepper and Bean Salad 44 

Ring Salad 138 

Russian Salad 51 

St. Patrick's Salad . .126 
Salad Dressings in Variety 25 
" Sandwiches ... 139 
Salads for Special Days 

and Occasions . . . .121 
Salmagundi Sandwiches . 178 
Salmon and Lemon Jelly 

Salad 107 

" Salad 72 

" Salad Sandwiches 148 

Sardine Salad 69 

« Sandwiches . . .181 

" Egg Salad .... 71 

" Rice Salad ....71 

Sausage Sandwiches . . .180 

Shamrock Salad 126 

Shrimp Salad 72 

Some General Directions 
- for Making Sandwiches 21 
Spanish Tomato Salad . . 60 
Spiced Dried Beef Sand- 
wiches 189 

190 
92 

49 
169 

53 

53 

85 
160 

86 
47 
97 
79 
171 



" Fish Sandwiches . 
" Pear Salad . . . 
Spinach Salad ... 
Sponge Cake Sandwiches . 

Spring Salad 

" Onion Salad . . . 

Strawberry Salad . . . . 

" Sandwiches . . 

" and Pineapple 

Salad . . 

String Bean Salad . . 

Stuffed Banana Salad . 

" Pimento Salad 

Substantial Sandwiches 



INDEX 



197 



Sweetbread Sandwiches . 185 
Sweet Pepper Sandwiches 144 
Potato Salad . . . 5 1 

*55 
'34 

191 

32 
142 

56 

54 

56 
55 

141 
and Sardine Salad 55 



(« 


Sandwiches . . . . 


Thap 


jksgiving Salad . . 


T a 


s t e d Cheese Sand- 


wiches 


Tomato Dressing . . . . 


<< 


Sandwiches . . . 


<< 


and Baked Bean 




Salad 


«< 


and Cheese Salad . 


<< 


and Mushroom 




Salad 


« 


and Nut Salad . . 


<< 


and Onion Sand- 




wiches 



Tomato- Asparagus Salad 

" Celery Salad . 

" Egg Salad . . 

" Macaroni Salad 

" Onion Salad . 

" Pea Salad . . 

" Salmon Salad 
Tongue Salad .... 

'« Sandwiches ~~. 
Turkey Sandwiches . 
Tutti-Frutti Sandwiches 
" " Jelly Salad 



Veal Salad . . . . 
Vegetable Salads . . 

Watermelon Salad 
White Grape Salad . 



58 

57 
no 

57 

59 

no 

109 

79 
176 

175 
163 
117 

75 
37 

99 
97 



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ETIQUETTE There is no pa&port to good society 
By Agnes H. Morton like good manners. ^ Even though one 
> possess wealth and intelligence, his sue* 
cess in life J«ay be marred by ignorance of social customs. 
fl A perusal of this book will prevent such blunders. It is 
a book for everybody, for the social leaders as well as for 
those less ambitious. ^ The subject is presented in a bright 
and interesting mannei, "\nd represents the latest vogue. 

LETTER WRITING Why do most persons dislike to 
By Agnes K. Morton write letters ? Is it not because 

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the right place ? This admirable book not only shows by 
numerous examples just what kind of letters to write, but by 
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QUOTATIONS A clever compilation of pithy quota* 
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sources, and alphabetically arranged 
according to the sentiment. ^ In addition to all the popular 
quotations in current use, it contains many rare bits of pro«e 
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important feature of the book is found in the characteristic 
lines from well known authors, in which the fasoiliar saying* 
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EPSTAPhS Even death has its humorous side. 

By Frederic W Ungef fl There are said to be " sermons ill 

stones," but when they are tombstones 
there is many i smile mixed with the moral. ^ Usually 
churchyard humor is all the more delightful because it is 
unconscious, but there are times when it is intentional and 
none the less amusing. ^ Of epitaphs, old and new, this 
book contains the best. It is full of quaint bits of obituary 
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relish. 

PI^OVE^BS Th^ genius, wit, and spirit of a nation 

By John H. Bechtel are discovered in its proverbs, and the 
condensed wisdom of all ages and all 
nations is embodied in them. ^ A good proverb that fits 
the case is often a convincing argument. ^ This volume 
contains a representative collection of proverbs, old and new, 
and the indexes, topical and alphabetical, enable one to find 

readily just what he requires. 

> 

THINGS WORTH Can you name the coldest place m. 

KNOWING the United States or tell what year* 

By John H. Bechtel na ^ 445 days? Do you know* 

how soon the coal fields of the 
world are likely to be exhausted, or how the speed of a 
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; you got a cinder in your eye, or your neighbor's baby swal- 
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i 



A DICTIONARY OF MoSor us Mike to lock up a 

MYTHOLOGY mythological subject because 

BjJohnrf. Bechtei of tne fame required, fl This 

' ' book remedies that difficulty 

because in it can be found at a glance just what is wanted. 
€| It is comprehensive, convenient, condensed, and the infor- 
mation is presented in such an interesting manner that when 
once read it will always be remembered. ^ A distinctive 
feature of the book is the pronunciation of the proper names, 
something found in few other works. 

SLIPS OF SPEECH Who does not make themr 
By John H. Bechtei The best of us do. 1$ Wry not 

avoid them ? Any one inspired 
with the spirit of self-improvement may readily do so. €| No 
necessity for studying rules of grammar or rhetoric when this 
book may be had. It teaches both without the study of 
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HANDBOOK OF What is more disagreeable 

' PRONUNCIATION * nan a kulty pronunciation? 
%y John H. Bechtei No other defect so clearly 

shows a lack ot culture. •J| I n5S 
book contains over 5,000 words on which most of us are 
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is more readily consulted than * dictionary, and is ju& a* 



TACTICAL A new word is a new tool. €j Tnis 

SYNONYMS b°°k will not only enlarge your vocahu^ 

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READY MADE SPEECHES Pretty much everybody 
By George Hapgood, Esq. in these latter days, is 

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lAFTEI^-DlNNER The dinner itself may be ever sc 

STORIES good, and yet prove a failure if there 

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JaJi of them short and pithy, and so easy to remember thaf 

anyone can tell them successfully. fR There are also ^* 

* number of selected toasts suitable to all occasions. 



TOASTS Most men dread being called upon td 

By William Pittenger respond to a toast or to make an ad- 
* dress. ^ What would you not give doE 
the ability to be rid of this embarrassment? No need tc» 
give much when you can learn the art from this little book 
ij It will tell you how to do it ; not only that, but by ex- 
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THE DEBATER'S There is no greater ability than 

TREASURY tne Power of skillful and forcible 

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PUNCTUATION Few persons can punctuate properly ;> 
By Paul Allardyce to avoid mistakes many do not punctu- 

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Of(ATOf(Y Few men ever enjoyed a wider ex* 

By Henry Ward Needier perience or achieved a higher repu- 
tation in public speaking than Mr* 
Beecher. fi. What he had to say on this subject was born 
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statement and illustration of h!» theme. €J This volume is a 
unique and masterly treatise on the fundamental principle? <^ 
^rue oratory. 

CONVERSATION Some people are accused of talking 
By J. P. Mahaffy too much. But no one is ever 

taken to task for talking too well. 
4 fl Of all the accomplishments of modern society, that of 
being an agreeable conversationalist holds first place. 
Nothing is more delightful or valuable. ^ To suggest what 
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this work, and it succeeds most admirably in its purpose. 

READING The ability to read aloud well, 

AS A FINE Ar^T whether at the fireside or on the 

By Ernest Legouve public platform, is a fine art. 

^ The directions and suggestions 
cont^LJed in this work of standard authority will go far 
towaid the attainment of this charming accomplishment 
^J The work is especially recommended to teachers and 
Others interested in the instruction of public school pupils. 



SOCIALISM Socialism is "in the air.** C| References 

By Charles H. Olin to the subject are constantly appearing, 
in newspapers, magazines, and othei 
publications. C| But few persons except the socialists them- 
selves have more than a dim comprehension of what it really 
means. ^ This book gives in a clear and interesting manner 
a complete idea of the economic doctrines taught by the best 
socialists. 

JOURNALISM What is news, how is it obtained, how 
By Charles H. Olin handled, and how can one become a 
Journalist? ^ These questions are all 
answered in this book, and detailed instructions are given for 
obtaining a position and writing up all kinds of "assign- 
ments/* €J It shows what to avoid and what to cultivate, 
and contains chapters on book reviewing, dramatic criticism 
and proofreading. 

VENTRILOQUISM Although always a delightful form 
By Charles H. Olin of entertainment, Ventriloquism is 

to most of us more or less of a 
mystery €J It need be so no longer. ^ This book exposes 
the secrets of the art completely, and shows how almost 
anyone may learn to " throw the voice " both near bad far. 
€| Directions for the construction of automatons are given 
as well as good dialogue for their successful operation. 
<I Fully illustrated. 



CANDY-MAKiNG Two hundred ways to make 

AT HOME candy with the home flavor and 

By Mary M. Wright ^ e professional finish. *ft Clear 

and detailed recipes are given 
for fondant, fruit md nut candies, cream candies, fudges 
and caramels, bonbons, macaroons and little cakes. 
fj Every housekeeper can now greatly lessen the cost of 
entertainments by preparing at home the confectionery 
to be used and can also keep her table well supplied 
with delicious bonbons and candies 

THE CARE OF THE One of the few books that 

CHSLD ^ ea ^ w * tri tn * s °^ an< ^ ever 

By Mrs. Burton Chance new problem in all its aspects 

— mental, moral and physical. 
*JThe author, a mother and the wife of a physician, 
has anticipated nearly every nursery difficulty. *IShe 
gives all that one ordinarily needs about diet, clothing, 
bathing and sleep, summarizing the practice of leading 
specialists. 1ft There are helpful practical discussions on 
obedience, imagination, personality, truthtelling, play 
and education. 

HOME DECORATION A beautiful home means 
fly Dorothy T. Priestman onl y knowing what to buy 

when you do buy. 1ft This 
is a book that tells what is really in simple good taste, 
why, and how to get it. <ft It deals fully and practi- 
cally with the treatment of walls, furniture, floor cover- 
ing, hangings, ornaments and pictures, 1ft It gives color 
schemes, tells how to arrange a door or a window; how 
to make the most of small space; how to do stenciling? 
how to make rugs, etc 



THE FAMILY FOOD Most of us eat too muck 
By T. C O'Donhe'i 9 All of us pay more than we 

need for our food. <flA 
practical, thorough book on the way to get the most 
efficient food for little money. 1$ It discusses every 
familiar article of diet, tells its cost, its food value, and 
its effects on the body, and gives menus showing how to 
economize and keep well, fl It is written in a simple 
plain style for plain people, by a recognized authority. 

THE FAMILY HEALTH This book tells how to keep 

By Myer Solis-Cohen, M.D. we ^» an< ^ now to ^uild up 

, the natural forces that 

combat disease. ^ It gNcs definite information that can 
be put into practice. *J It treats problems of ventilation, 
heating, lighting, drainage, disposal of refuse, destruction 
of insects, and cleansing. ^ Under personal hygiene it 
discusses bathing, clothing, food, drink, work, exercise, 
rest and the care of the eyes, ears, throat, teeth, nails, hair 
and figure. <f A chapter is devoted to the mind, and the 
prevention of nervousness and insanity. ^ Directions 
are given for nursing at home. <J This book tells the 
family just "what to do before the doctor arrives/' 

THE FAMILY HOUSE A helpful book that tells 

By C. F. Osborne, Architect wnat . to look for in the 

location of a house, price 
or amount of rent, exposure, plumbing, fixtures, light- 
ing, ventilation, water, how to tell whether a house is 
well built, dry and warm, what is the best plan and 
how to get comfort and artistic effects in furnishing 
^ Whether one is renting, buying or build ; ng, this book 
will save annoyance, time and money. 

H 106 89 1i 







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HECKMAN 

BINDERY INC. 

#OCT 89 
N. MANCHESTER, 
INDIANA 46962 







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